Yield: 1 servings
|100 grams||Blanched almonds; (3 1/2oz)|
|2 \N||Cloves garlic; crushed|
|2 \N||Cm; (1 inch) piece fresh|
|\N \N||; root ginger, peeled|
|\N \N||; and grated|
|450 millilitres||Lamb stock; (3/4 pint)|
|\N \N||Salt and freshly ground black pepper|
|1 kilograms||Lamb neck fillet; trimmed and chopped|
|\N \N||; into 5cm (2 inch)|
|\N \N||; pieces (2lb)|
|2 tablespoons||Ghee or clarified butter|
|2 mediums||Onions; roughly chopped|
|1 tablespoon||Medium curry powder|
|300 millilitres||Double cream; ( 1/2 pint)|
|2 tablespoons||Coriander; freshly chopped|
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place a frying pan over a moderate heat and dry fry the almonds, remove the almonds from the pan when they are golden brown.
Place the almonds into a food processor with the garlic and ginger, add 2 tablespoons of the stock. Blend the ingredients to a puree.
Season the lamb, heat the ghee in a frying pan over a moderate heat, add the lamb, onions and curry powder. Cook for 3-4 minutes.
Add the lamb stock and almond puree. Bring to the boil.
Remove from the heat and transfer to an ovenproof dish, cover and place in a preheated oven for approximately 1½ - 2 hours until the lamb is tender.
Remove half the liquid and place in a saucepan with the double cream.
Gradually bring to the boil stirring continously. Pour over the lamb and season if necessary.
Add the chopped coriander just before serving. Serve the lamb with naan bread and basmati rice.
Converted by MC_Buster.
NOTES : A creamy nutty lamb dish, rich, warm and spicy.
Converted by MM_Buster v2.0l.