- approximately 2kg/4½lb leg of lamb
- 3 tablespoons ground almonds
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- leg of lambapproximately 2kg/4½lb2.25
- tablespoons ground almonds30.99
Total3.24
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Put the olive oil in a wide, deep saucepan and add the sliced onion. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, ground cumin, and chilli flakes. Cook for 2 minutes, stirring occasionally.
Add roughly ¾ of the coconut milk and all of the lamb. Turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If the curry becomes too dry, add in the rest of the coconut milk.
After 10 minutes, add the ground almonds and chopped coriander. Cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.
