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Рецепт Lamb Pasanda
by Global Cookbook

Lamb Pasanda
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Ингредиенты

  • 100 gm Blanched almonds, (3 1/2oz)
  • 2 x Cloves garlic, crushed
  • 2 x Cm, (1 inch) piece fresh root ginger, peeled and grated
  • 450 ml Lamb stock, (3/4 pint) Salt and freshly grnd black pepper
  • 1 kg Lamb neck fillet, trimmed and minced into 5cm (2 inch) pcs (2lb)
  • 2 Tbsp. Ghee or possibly clarified butter
  • 2 med Onions, roughly minced
  • 1 Tbsp. Medium curry pwdr
  • 300 ml Double cream, ( 1/2 pint)
  • 2 Tbsp. Coriander, freshly minced

Инструкции

  1. Preheat the oven to 190 C, 375 F, Gas Mark 5.
  2. Place a frying pan over a moderate heat and dry fry the almonds, remove the almonds from the pan when they are golden.
  3. Place the almonds into a food processor with the garlic and ginger, add in 2 Tbsp. of the stock. Blend the ingredients to a puree.
  4. Season the lamb, heat the ghee in a frying pan over a moderate heat, add in the lamb, onions and curry pwdr. Cook for 3-4 min.
  5. Add in the lamb stock and almond puree. Bring to the boil.
  6. Remove from the heat and transfer to an ovenproof dish, cover and place in a preheated oven for approximately 1 1/2 - 2 hrs till the lamb is tender.
  7. Remove half the liquid and place in a saucepan with the double cream.
  8. Gradually bring to the boil stirring continously. Pour over the lamb and season if necessary.
  9. Add in the minced coriander just before serving. Serve the lamb with naan bread and basmati rice.
  10. NOTES : A creamy nutty lamb dish, rich, hot and spicy.