Recipes

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.