Royal Lamb with a Creamy Almond Sauce
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• 8 garlic cloves
• 2.5cm (1in) cube fresh ginger, peeled and chopped
• 50g (2oz) blanched, slivered almonds
• 7 tablespoons vegetable oil
• 900g (2lb) boned lamb from the shoulder or leg, cut into 2.5cm (1in) cubes
• 10 cardamom pods
• 6 cloves
• 2.5cm (1in) stick cinnamon
• 200g (7oz) onions, finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper
• 1¼ teaspoons salt
• 300ml (½ pint) single cream
• ¼ teaspoon garam masala
How to make Royal Lamb with a Creamy Almond Sauce
METHOD:
1. Put the garlic, ginger, almonds and 6 tablespoons water into a blender and process to a paste.
2. Put the oil in a wide, heavy non-stick pan and set over medium–high heat.When the oil is hot, put in just enough meat pieces so that they lie in a single uncrowded layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
3. Put the cardamom pods, cloves and cinnamon into the hot oil in the pan.Within seconds the cloves will expand. Now add the onions and stir-fry until they turn a brownish colour. Reduce the heat to medium. Add the paste from the blender as well as the coriander, cumin and cayenne. Stir-fry for 3–4 minutes or until browned somewhat.
4. Add the meat cubes to the pan, along with any liquid that might have accumulated in the meat bowl, the salt, the cream and 120ml (4fl oz) water. Bring to a boil. Cover, reduce the heat to low and simmer for 1 hour until the meat is tender. Stir frequently during cooking.
5. Skim off any fat that floats to the top and fish out the cinnamon stick. Sprinkle in the garam masala and mix & serve.