• Cooking Time:
  • Servings:
  • Preparation 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.

Categories: Lamb/Sheep  Main Dish 
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