Rich Almond and Spiced Lamb Curry

1. Dry Lamb and Heat Oil

Begin by wiping the lamb cubes with paper towels to ensure they are dry. Heat the vegetable oil in a large skillet over medium heat, then add the whole cloves, dried red peppers (if using), peppercorns, and cardamom pods. Allow these spices to puff up and darken, releasing their aromatic oils.

2. Brown Lamb

Next, brown the lamb cubes in batches in the same skillet. Make sure to brown them on all sides, then transfer them to a flameproof casserole. This step is crucial as browning the meat adds depth of flavor to the curry.

3. Roast Spices and Nuts

In a separate heavy skillet, roast the ground cumin, ground coriander, desiccated coconut, and chopped almonds until they turn a coffee color. This should take about five minutes. Transfer these roasted spices and nuts to a blender along with the chopped garlic, ginger, the fried whole spices, ground turmeric, nutmeg, mace, and eight tablespoons of water. Blend everything until you have a smooth, thick paste.

4. Fry Onions and Spice Paste

In the skillet used for browning the lamb, add the minced onions and fry them until they are golden. Add the spice paste to the onions and fry for another five minutes. Gradually incorporate the yogurt, a tablespoon at a time, to prevent it from curdling.

5. Simmer Sauce

Pour in the tomato sauce and half a cup of water, stirring well. Bring this mixture to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.

6. Combine Lamb and Sauce

Combine the browned lamb cubes with the sauce in the skillet. Add the salt, bring the mixture to a gentle boil, then reduce the heat and simmer for about an hour. Stir occasionally to ensure the lamb is evenly coated and the sauce thickens.

7. Serve

Serve the Rich Almond and Spiced Lamb Curry warm, ideally with pooris or chapatis and Rice with Peas or Rice with Spinach. A side of yogurt and a vegetable dish, such as cauliflower, will complement this hearty and flavorful curry perfectly.