Creamy spiced lamb with almonds and nutty rice
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This Indian-inspired recipe combines tender lamb with a rich mix of warming spices
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Prep time: 15 mins
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Cooking time: 2 hrs
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Serves: 6
Ingredients
When shopping, look for fresh lamb that's a deep pink color. The meat will be less tender if it's a darker red.
- 1kg (2lb 4oz) leg of lamb, cubed
- 2tbsp groundnut oil
- 1 cinnamon stick
- 6-8 cardamom pods, crushed
- pinch of ground cloves
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 7.5cm (3in) piece root ginger, grated
- 1tbsp ground cumin
- 250ml (9oz) natural yogurt
- 50g (2oz) ground almonds
- Chopped fresh coriander, to garnish
For the nutty rice
- 300g (10oz) basmati rice (Tilda is our favourite)
- Good pinch of saffron strands
- Large handful of sultanas
- Handful of toasted pistachio nuts
- 3-4 cardamom pods
- 1 cinnamon stick
- 100g (4oz) flaked almonds, toasted,
- Natural yogurt, to serve
Method
- Brown the lamb in 1tbsp of oil and set aside. Heat the remaining oil and fry the cinnamon, cardamom and cloves. Add the onion, garlic and ginger and fry gently until soft. Add the cumin and fry for a few minutes. Add the lamb to the onion and spices. Stir in the yogurt, ground almonds and 200ml (7fl oz) water. Simmer over a very low heat for about 2 hrs until thickened and the lamb is tender. If it dries out too quickly, add a little water.
- For the rice, put all the ingredients in a large pan with 600ml (1pt) water. Bring to the boil, cover and simmer over a low heat until the rice has absorbed all the water. Remove from the heat and fork it through to make it fluffy. To serve, stir the coriander into the lamb and spoon over the flaked almonds and yogurt.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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