- 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.