|1 c. plain yogurt
1 c. heavy cream
2 med. onions, coarsely chopped
1/4 c. blanched almonds
2 Tbsp. chopped fresh ginger
2 Tbsp. ground coriander
1 Tbsp. ground cardamom
Salt and freshly ground pepper to taste
2 lbs. boneless lean lamb, cut into 2-in. pieces
1 to 2 lbs. potatoes, peeled and quartered
Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.
Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and let it come to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 mins.
Serves 6 to 8.
Recipe and photo from