Asparagus with Indian Spices
This white curry is mild and fragrant in flavour and reminiscent of a korma but without the decadence. The key aromatic is the bitter sweetness of cardamon with a very gentle smoothness which comes from the combination of almonds and poppy seeds. The meat is cooked separately with onions until its tender and the onions have melted away into the juices. The spiced sauce is then added to create a wonderful dish.
Goat meat is very lean and used a great deal in India but if you would prefer this works just as well with lamb shoulder.