More Great Recipes: Lamb/Sheep | Main Dish

Lemon-Flavored Lamb

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Member since 2007

Serves | Prep Time | Cook Time


Lamb 1 lb diced into cubes
Onion, finely chopped 1/2 lb
Garlic, crushed 2 oz
Almonds, without skin 2 oz
Ground coriander 2 oz
Grated lemon rind 1/2 tsp.
Salt to taste
Oil sunflower 11/2 fl oz
Garam masala 1 tsp.
Lemon juice to taste

Prepared Basmati Rice
To garnish
Lime & lemon slices
Whole almonds with skin

Grind onion, garlic, almonds and ground coriander in a food processor.

Stir in oil, lemon rind and salt.

Dip all the lamb pieces in this mixture and marinade in the fridge for 1 hour.

In a heavy bottom, non-stick pan add lamb along with the marinade.

Start cooking until all the liquid evaporates and oil starts separating; this should take 5 minutes.

Add just enough water to cook the lamb.

Cover and simmer until lamb is tender.

Add garam masala and lemon juice.

Adjust the consistency of the sauce by adding a little water, if required.

Bring to the boil.

Add a few slices of lemon and immediately cover and remove from heat.

Serve garnished with almonds and slices of lime and lemon.

Serve hot over a bed of Basmati Rice.

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