Madras Lamb Curry
- 1 Leg of Lamb
- 110 g Nibbed Almonds
- 500ml Light Cream
- 1.5 Tablespoon Pounded Ginger
- 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.