My husband bought me a new pestle and mortar this week—mainly because we are watching Celebrity MasterChef on the Beeb and every time I spot one of the stars pounding their garlic, I sigh and wish out loud that I had such a big one…
Cue the delivery of a weighty package. I crushed eight cloves of garlic in it at once to celebrate. Vampire-proofed to the max, what else could I do? How about a lamb curry where I roasted whole spices and then pounded them to dust?
This lamb curry in almond sauce is a recipe I adapted from the Spice Sisters Indian cookbook. The whole spices are cumin and fennel seeds, and cardamom, all of which will scent your kitchen beautifully as you roast them. Serve your curry with cauliflower rice or this low-carb naan bread. Normal rice and naan bread will keep the carb-lovers in your family happy.
Lamb in almond sauce
- 1 large onion, chopped
- 6 cloves garlic, crushed
- 1tbsp grated ginger
- 2-3 chillies, chopped
- 1tbsp cumin seeds
- 1tbsp fennel seeds
- 6-8 cardamom pods, split and seeds removed
- 1tbsp turmeric
- 1tsp ground black pepper
- 1tsp ground cinnamon
- 1tbsp salt
- 1tbsp garam masala
- 200ml passata
- 1tsp lemon juice
- 4tsbp natural yoghurt
- 2tbsp ground almonds mixed with 50ml water
- 1tbsp rapeseed oil
- In a small pan, dry-fry the cumin, fennel and cardamom for a few minutes. Pound to a powder in a pestle and mortar. Heat the oil in a large saucepan and fry the meta in batches until it is browned. Remove with a slotted spoon and add the onions.
- Fry until translucent. Add all the other ingredients (except the lamb and the lemon juice) and bring to a simmer. Cook for ten minutes and then use a hand-held blender to make the sauce smooth.
- Add the lamb back in, pop on a lid and allow to gently simmer for 30 minutes. Add the lemon juice at the end.
- Allow 15g carbs per portion.
The golden rule with curry is it almost always tastes better the next day.