Tender lamb with almonds

Ideas
6 servings Prep: 45 mins, Cooking: 55 mins
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Lamb

By Food24 November 03 2009
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Ingredients (17)

45.00 ml sunflower oil
1.00 cinnamon — stick
3.00 cloves
2.00 bay leaves
5.00 cardamom — pods, bruised
1.00 ml fennel — seeds
2.00 onions — halved and sliced
1.00 fresh ginger — grated
4.00 garlic — cloves, crushed
5.00 ml coriander — ground
1.00 ml turmeric — ground
2.00 ml chillies — powder
150.00 ml tomato purée
700.00 g lamb — boneless, cubed
100.00 g almonds — toasted, chopped
5.00 ml garam masala
5.00 ml fresh coriander — to serve
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Method:

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.



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