Madras Lamb Curry

  • 1 Leg of Lamb
  • 110 g Nibbed Almonds
  • 500ml Light Cream
  • 1.5 Tablespoon Pounded Ginger
  • Salt
  • Butter
  • 4 Onions Sliced in Rings
  • 4 Cloves of Garlic
  • 2 Tsp Coriander Seed
  • 2 Tsp Pepper corns
  • 1 Tsp Green Cardamom Seed
  • 8 Cloves
  • 1 Tbsp Turmeric
  • 2 Tsp Sugar
  • Lime Juice
  • Segments of lime

Debone the Lamb, removing most of the fat. Cut meet into 4cm cubes. Place in a bowl with ginger. Sprinkle with salt and leave for an hour.

Blanch the almonds, remove the skin and chopped to nibbed size (3mm cubes). Add to the cream, heat for a few minutes than remove and leave for 20 mins to infuse and cool.

In large pot, sauté the onions in butter for 5 mins. Then add the spices and cook for another 5 mins.

Remove the onions to a plate. Then in small batches, brown the lamb pieces.

When finished browning the lamb, put all the lamb and the onion/spice mixture back into the pot. Add the cream. Mix well. Then add the turmeric and sugar. Bring to a simmer and place in bottom of Aga for 2/3 hours.

Serve with Basmati or Pilau rice, naan, poppadom and some Cucumber & Mint and Pomegranate & Grape Raitas.

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