Tender lamb with almonds

Recipe from: 8/16/2005 12:00:00 AM
tender lamb with almonds

Ingredients 17
Servings 6
Time 45 mins

Ingredients

  • 45
    ml
    sunflower oil
  • 1
    stick cinnamon
  • 3
    cloves
  • 2
    bay leaves
  • 5
    cardamom pods, bruised
  • 1
    ml
    fennel seeds
  • 2
    onions, halved and sliced
  • 1
    2,5cm piece fresh ginger, grated
  • 4
    cloves garlic, crushed
  • 5
    ml
    ground coriander
  • 1
    ml
    ground turmeric
  • 2
    ml
    chilli powder
  • 150
    ml
    tomato purée
  • 700
    g
    boneless lamb, cubed
  • 100
    g
    almonds, lightly toasted and coarsely chopped
  • 5
    ml
    garam masala
  • 5
    ml
    fresh coriander, to serve
 

Method

55 mins
 
1. Heat the oil in a large sauce pan. Add the cinnamon, cloves, bay leaves, cardamom, fennel seeds and onions and sauté until the onions are soft.
2. Add the ginger and garlic and fry for 30 seconds, then add the coriander, turmeric, chilli powder and tomato puré e. Cook over low heat for five minutes. Add the lamb, then season to taste with black pepper. Add 100 ml water and cover with a lid before simmering over a low heat for 30 minutes, or until the lamb is tender.
3. Grind half the almonds with a little water to make a paste using a pestle and mortar or a food processor. When the lamb is cooked, stir in the almond paste. Simmer for a few minutes, then season to taste with salt and stir in the garam masala. Serve sprinkled with the remaining nuts and fresh coriander.
 

Read more on: sauté  |  lamb
 

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