Lamb in spiced cream

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4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (14)

60.00 ml sunflower oil
3.00 onions — medium, chopped
4.00 cardamom — pods
2.00 cinnamon — stick
25.00 ml fresh coriander — chopped
10.00 ml cumin — ground
8.00 cloves
5.00 ml turmeric
3.00 ml freshly ground black pepper
500.00 ml yoghurt — Greek
1.00 tomatoes — peeled and chopped
1.00 kg lamb — shoulder
75.00 g cashew nuts — roughly chopped
2.00 ml nutmeg — whole, freshly grated
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Method:

Heat oil in a large saucepan and brown onions with the cardamom and cinnamon.
Add coriander, cumin, cloves, turmeric and pepper and allow to reduce over low heat until dry.
Add 15 ml water and gradually blend in the yoghurt. Cook for a further five minutes.
Add tomato, meat and other half the nuts to the mixture. Season with salt and bring to the boil.
Reduce heat, cover and simmer for 90 to 120 minutes, until meat is tender.
Sprinkle with nutmeg and remaining nuts before serving.



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