When it’s cold outside I love having a pot of something hearty and warming simmering on the stove. The fragrance drifts through the house, transforming it into a home and stimulating my appetite.
This Lamb with Cumin, Yoghurt and Almonds recipe is an easy, one-pot dish that is great for cool, grey days. It’s also a good way to introduce little ones and people with simpler tastes in food to Indian-style flavours like cardamon, cumin and cloves; the flavours are pleasantly aromatic and there’s no chilli in it so it’s suitable for the whole family.
Serve it with a big pot of steamed rice, steamed green beans and hot mango chutney for a simple yet wholly satisfying meal.
- 1.1 kg lamb chops (forequarter)
- 1 cup yoghurt
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 2 teaspoons ground cardamon
- 6 whole cloves
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons fresh ginger (or from jar)
- 2 teaspoons ground cumin
- ½ cup water
- ½ cup flaked almonds, plus another ¼ cup to garnish
- Fresh coriander to garnish (optional)
- Place lamb in a large bowl and cover with yoghurt and salt. Mix to thoroughly combine and set aside.
- Heat up a large, heavy-bottomed pan and then add oil.
- Add cinnamon, cardamon and cloves and cook for a minute, stirring constantly.
- Add onion, garlic and ginger and then cook over low heat, stirring occasionally, for about 10 minutes or until onions are soft and translucent.
- Add cumin and then cook for a minute before adding lamb, water and almonds.
- Mix to combine and then cover with a land leave to cook over low heat for one hour. Stir occasionally with a wooden spoon.
- Garnish with reserved almond flakes and coriander and serve with steamed rice.