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Lamb And Almonds

Flavors.of.Asia's picture
Ingredients
  Butter 5 Tablespoon
  Onions 2 1⁄2 Cup (40 tbs), chopped
  Ginger 1⁄2 Teaspoon, powdered
  Turmeric 1 Tablespoon
  Cumin 1⁄4 Teaspoon, ground
  Lamb 2 Pound, cut in 1/2 inch cubes
  Bay leaf 1
  Yoghurt 1 Cup (16 tbs)
  Salt 1 1⁄4 Teaspoon
  Almonds 3⁄4 Cup (12 tbs), blanched
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a casserole or Dutch oven, saute the onions in the butter for 10 minutes; remove and keep aside.
2) In a large mixing bowl, mix the ginger, turmeric, cumin, and lamb together, toss until thoroughly coated.
3) In the casserole, saute the lamb cubes in rest of the butter, until the lamb is lightly brown.
4) Stir in the onions, bay leaf, yoghurt and salt, cook covered
over a low heat for 45 minutes or until tender.
5) In a bowl, mix the ground almonds with the cream, stir into the casserole and cook for 10 minutes.
6) Taste and adjust the seasoning, if required.

SERVING
7) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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