Ingredients: |
Ingredients: 6 garlic cloves, roughly chopped
4cm (1½ inch) piece of ginger, roughly chopped
50g (⅓ cup) blanched almonds
2 onions, thinly sliced
750g (1lb, 10oz) boneless leg or shoulder of lamb, cut into 2½ cm (1 inch) cubes
2 tsp coriander seeds
40g (1½ oz) ghee
7 cardamom pods
5 cloves
1 cinnamon stick
1 tsp salt
310ml (1¼ cup) cream
½ tsp cayenne pepper
½ tsp garam masala
flaked toasted almonds
|
Directions: |
Directions:
1. Blend the garlic, ginger, almonds and 50g (1¾ oz) of the onion in a blender or food processor. If you don't have a blender, finely chop them with a knife or grind together in a pestle and mortar. Add a little water if necessary to make a smooth paste, then put it in a bowl with the lamb and mix thoroughly to coat the meat.
2.Cover and marinate in the fridge for 2 hours, or overnight.
3. Meanwhile, place a small frying pan over low heat, dry-roast the coriander seeds until aromatic, then grind to a fine powder using a spice grinder or pestle and mortar.
4. Heat the ghee in a karhai or casserole. Add the cardamom pods, cloves and cinnamon stick and, after a few seconds, add the remaining onion and fry until it is soft and starting to brown. Transfer the onion to a plate.
5. Fry the meat and the marinade in the pan until the mixture is quite dry and has started to brown a little. Add 170ml (⅔ cup) hot water to the pan, cover tightly and cook over low heat for 30 minutes, stirring occasionally.
6. Add the ground coriander, salt, cream, cayenne pepper and cooked onion to the pan, cover and simmer for another 30 minutes, or until the lamb is tender. Stir occasionally to prevent the lamb from sticking to the pan. Remove the cardamom pods, cloves and cinnamon stick, then stir in the garam masala. Sprinkle with flaked almonds.
Erica tip: I often cook it gently for an extra 30 minutes to that the lamb is really tender.
|
This recipe for Moghul-Style Lamb is from