Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Lamb In Creamy Curry Sauce
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- #67916
Creamy yogurt-sauced lamb flavored with an array of spices. It's hard to go wrong with lamb no matter how you cook it, but it's the cumin seeds, coriander, and garam masala that really make this mega-flavorful curry.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons oil
2 teaspoons cumin seeds
1 piece (1-inch size) ginger, peeled and finely chopped
4 medium onions, peeled and thinly sliced
2 pounds boneless cubed lamb, fat trimmed
1 1/2 teaspoon ground turmeric
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon cayenne pepper (more if desired)
3 teaspoons ground coriander
1 cup plain yogurt
2 teaspoons garam masala
1 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/2 cup slivered almonds (toasted if desired)
directions
Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until the seeds just begin to pop. Add the ginger and cook, stirring constantly, for 10 seconds.
Add the onion and cook, stirring frequently, until lightly browned.
Turn the heat to high. Add the lamb and cook, stirring frequently, until the lamb has browned and the saucepan is dry. Add the turmeric, salt, paprika, cayenne, and coriander. Cook, stirring frequently, for 2-3 minutes.
Remove the pan from the heat and stir in the yogurt. Mix well.
Return the pan to the heat and bring to a boil. If the sauce seems too thick add water in 1/4 cup increments until the desired consistency is achieved.
Reduce the heat to a simmer and cook, covered, for 25 minutes or until the lamb is tender.
Add the garam masala, black pepper, and heavy cream. Mix well, cover the pan and turn off the heat. Let the lamb sit, covered on the stove, for 5 minutes.
Sprinkle the lamb curry with the almonds and serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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