|1 tsSchwartz Garam Masala|
|1 1/2 ozGhee; or unsalted butter|
|1 tsSchwartz Ground Cumin|
|6 ozOnions; peeled and thinly|
|2 Clovesgarlic; peeled and|
|1 ozGround almonds|
|1 lg pnSchwartz Cayenne|
|1/4 ptSingle cream|
|1 inch piecefresh root ginger; peeled and finely grated|
|1/2 tsSchwartz Turmeric|
|2 tsSchwartz Ground Coriander|
|1 lbLean lamb; leg or neck, cubed|
|1/4 ptNatural yoghurt|
|1/2 tsSchwartz Ground Nutmeg|
|almonds; Toasted, blanched|
Lamb Pasanda Preparation
Melt the butter in a large frying pan and fry the onions until just beginning to brown. Add the lamb and cook until browned. Add the garlic, ginger, yoghurt, Turmeric, Coriander, Cumin, Nutmeg, Cayenne Pepper and water and bring to the boil. Cover and simmer for 30 minutes or until the meat is tender. Stir in the cream, almonds, salt and Garam Masala. Heat through gently and serve garnished with the toasted almonds.
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