Creamy Mutton Curry with Almonds

Creamy Mutton Curry with Almonds

Ingredients
2 lbs. Lamb (washed & cut into cubes)
2 Bay leaves
2 Cloves
1 Large onion (finely chopped)
2 Tomatoes (finely chopped)
1 inch piece Grated ginger
7 cloves Crushed garlic
1 sticks Cinnamon
1/4 tsp Black pepper
2/3 cup s Plain yoghurt
4 Green cardamom seeds
1 tsp Coriander seeds
3/4 tsp Cumin powder
1 tsp Poppy seeds
1/4 tsp Ground mace
4 tbsp Shredded coconut
1/2 tsp Turmeric powder
3 Dried red chilies (soaked in 4 tablespoons of hot water for 15
minutes)
3 tbsp Sour cream
1/4 cup Blanched almonds
4 tbsp Oil
Salt to taste
 

1. Dry roast the black pepper, cardamom seeds, cumin seeds, coriander seeds, poppy seeds, cloves, mace, coconut and almonds over medium heat and grind them with ginger, garlic, soaked red chilies with some water to make a paste.
2. Heat the oil in a large pan and fry the cinnamon and bay leaves for a minute. Add the onion and fry until brown. Add the ground spice paste and fry for 5 more minutes. Mix in the yoghurt 8F, stir-fry for few minutes.
3. Add the lamb pieces, tomatoes and continue frying for 5 minutes. Then pour 1 1/2 cups of water and reduce the heat. Cover the pan and cook for about 40-45 minutes or until the lamb is cooked. Serve hot.