Ingredients

• 4 drieds red chile peppers , such as cayenne
• 3 long , such as Indian Jwala
• 1 teaspoon cumin seeds
• 1 teaspoon Kashmiri garam masala
• 1 , 1 inch
• 5 cloves garlic , crushed
• 0.25 cups dried unsweetened coconut
• 3 tomatoes , chopped
• 6 tablespoons vegetable oil
• 2 large onions , thinly sliced
• 2 pounds lamb meat , cut into 1 1/2-inch cubes
• salt to taste
• 0.5 teaspoons ground turmeric
• 1 cup plain yogurt
• 0.5 teaspoons saffron threads
• 20 whole blanched almonds
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
2. 2 Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
3. 3 Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
4. 4 Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
5. 5 Mix in yogurt, saffron, and blanched almonds until well combined.
6. 6 Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
7. 7 Garnish the curry with chopped cilantro before serving.

Nutrition per serving