Spiced Lamb with Almond Recipe
 Not
all Indian dishes call for hours by the grinding stone, yet even the
simplest recipes can offer dramatic flavors. Simple dry dishes such as
this one have their origins in the desert, where fresh vegetables are
hard to find and water is a precious resource.
Ingredients: (Serves 4; Preparation Time: 1
hour)
500 g/1 lb 2 oz boned leg of lamb, cut into
2 cm/¾ inch cubes
200 ml/scant 1 cup Greek-style yogurt
3 onions, finely sliced
4 garlic cloves, finely sliced
2 cm/¾ inch piece of fresh root ginger,
finely sliced
2 cm/¾ inch piece of cinnamon stick
2 small bay leaves
3 whole cloves
¼ teaspoon back peppercorns
1 teaspoon cumin seeds
6 tablespoons vegetable oil
1 mace blade
2 dried red chilies, split and deseeded
4 tablespoons flaked almonds
2 tablespoons fresh cilantro (coriander)
leaves
A few drops of pandanus leaf essence
(optional)
Method:
Using a pot, combine the lamb, yogurt, 2 of
the sliced onions, garlic, ginger, cinnamon, bay leaves, cloves,
peppercorns, cumin seeds and 4 tablespoons of the oil. Mix well, add a
little salt and bring to a simmer. Cover tightly, reduce the heat and
cook gently for about 40 minutes until the meat is tender.
Once the meat is cooked, heat the remaining
2 tablespoons oil in a small karahi, and add the rest of the sliced
onion, plus the mace and red chilies. Reduce the heat, and gently fry
the onions until they are very soft in texture and a nutty golden color.
Stir the onion mixture and flaked almonds
into the meat. Season to taste with salt, and reheat the lamb as
necessary. Sprinkle with the cilantro leaves and a little pandanus leaf
essence (if using) just before serving hot.
Happy Cooking,
Carol |
