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
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.