Prep time: 3 hours Cooking time: 50 minutes Serves: 2
- 3 cups lamb, deboned and cubed
- 3 tablespoons (45ml) oil
- 3 garlic cloves, crushed
- 1 teaspoon grated fresh ginger
- ½ cup almond nuts
- 1 fresh chilli
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 cups (500ml) cream
- Handful fresh curry leaves
- ½ cup (125ml) water
- Salt and pepper
- Sliced almond nuts, for serving
- In a large bowl, mix meat, nuts, chilli, garam masala, tomato paste and cream. Cover and marinade for 2–3 hours.
- In a large frying pan, heat oil. Fry garlic and ginger for 4–5 minutes.
- Add meat mixture, curry leaves and water. Season with salt and pepper.
- Cook for 40–45 or until meat tender and serve.
