This rich curry needs plenty of rice to soak up the delicious sauce! Adapted from a recipe by Madhur Jaffrey, as posted at Serious Eats. http://bit.ly/dRaAvL
Provided by DrGaellon
Categories Curries
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the almonds in boiling water for 2 hours. Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
- Pour the oil into a medium pan over medium-high heat. When shimmering, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them until fragrant, 5-10 seconds. Put in half the meat and brown on all sides. Remove the meat with tongs and put in a bowl. Brown the remaining meat the same way.
- Return the rest of the browned meat to the pan. Pour in the almond paste. Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.
Nutrition Facts : Calories 831.9, Fat 75.2, SaturatedFat 29, Cholesterol 190.4, Sodium 1102.8, Carbohydrate 4.5, Fiber 1.4, Sugar 0.7, Protein 35
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