One Hundred Almond Curry
This is an absolute pearler of a curry.
Unique, hot, creamy, moorish and all at the same time. That we had it with an indulgent medium-grain rice made it all the better.
From Christine Manfield’s Tasting India, it is one of those curries we have been lucky enough to cook that you will never have at a takeaway or your local Indian restaurant. It is far too good and sophisticated for that.
Not that you would get that from the ingredients at first glance.
It is the almonds that make it so special – something I have written about in the past – and it is their slight crunch, the flavour, the colour and again, the creaminess that makes it work just so damn well.
This recipe from the Himalayas is unquestionably worth doing. Another example of a curry you’d never know existed until you tried it and one you will absolutely love.
2kg lamb leg on bone, cut into pieces
1 tbsp black peppercorns
6 slices ginger
2 bay leaves
1 tsp salt
3 litres chicken stock
1 ½ cups (240gm) blanched almonds, skins removed
1 onion, finely sliced
2 tbsp ginger garlic paste (essentially, half/half ginger and garlic)
12 dried Kashmiri chillies, broken into small pieces
2 tsp cumin seeds
1 tbsp coriander seeds
2 tbsp white poppy seeds (we substituted white sesame seeds)
3 tbsp ghee (we substituted canola oil)
300ml coconut milk
70ml Tamarind Liquid
3 tomatoes, quartered, seeled and sliced lengthways
- Put the lamb, peppercorns, ginger, bay leaves and salt in a large, heavy saucepan and pour in the stock. Bring to boiling point over a medium heat, reduce the heat and simmer for at least an hour until the meat is very tender. This could take up to an extra hour so be prepared.
- Remove the lamb from the stock and set aside. Strain the stock, discarding the solids.
- Blend the almonds with the onion, ginger garlic paste, chilli and cumin, coriander and poppy seeds to make a fine paste.
- Heat the ghee in a large pan and fry the almond paste over a low heat for a few minutes until it starts to colour. Add the coconut milk, tamarind liquid and 2 cups of the strained stock, stirring to combine. Simme for 15 minutes until it has reduced and thickened slightly. Taste and adjust the seasoning if necessary.
- Add the lamb and the tomato to the gravy and stir well to combine. Simmer for 10 minutes or until the tomato breaks down.
- Serve with rice.