Lamb Recipes - Mughal-style Lamb in Almond Sauce

Ingredients

• 45ml/3 tbsp oil

• 1 onion, finely chopped

• 6 cloves garlic, finely chopped

• 2.5cm/1 in ginger root, finely chopped

• 2 green chilies, finely chopped

• 8 cloves

• 10 cardamom pods

• 4 bay leaves

• 2 cinnamon stick

• 5ml/1 tsp poppy seeds

• 2.5ml/1/2 tsp pepper

• 10ml/2 tsp Mughal-style Garam Masala (see recipe)

• 10ml/2 tsp ground cumin

• 20ml/4 tsp ground turmeric

• 5ml/1 tsp paprika

• 25g/1 oz/1/4 cup ground almonds

• 1 tomato skinned and chopped

• 1.5kg/3 lb minced lamb

• 250ml/8 fl oz/1 cup natural (plain) yoghurt

• salt

• 30ml/2 tbsp finely chopped fresh mint

---

Method:

1. Heat the oil and fry the onion, garlic, ginger and chilies over a medium heat until browned. Add the cloves, cardamom, bay leaves, cinnamon, poppy seeds and pepper and cook for 2 minutes, stirring, until the spices darken.

2. Add the garam masala, cumin, turmeric and paprika and stir for 2 minutes. Stir in the ground almonds and tomato. Stir in the meat, yoghurt and salt, cove and cook for 20 minutes, stirring occasionally.

3. Garnish with mint and serve hot with rice or Nan and vegetables.