So much more than the bland, overly-sweet takeaway version. Don’t get me wrong, that can be a happy thing in it’s own right, but this is fragrantly delicious and delicately spiced. Feeds 2 with seconds.
- 50g ground almonds
- 1 large green chilli, seeds removed and roughly chopped
- 1 clove garlic, roughly chopped
- Small chunk of fresh ginger, grated
- 50ml water
- 300g lamb neck fillet, trimmed and cut into pieces
- 2 tbsp veg oil
- 1 stick cinnamon
- 2 cloves
- 3 cardamom pods
- 1 bay leaf
- 1 onion, finely chopped
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 tsp ground turmeric
- 200ml chicken stock
- 1 tbsp desiccated coconut
- 1 tsp sugar
- Salt
- 1½ tbsp lemon juice
- 50ml double cream
- Flaked almonds, toasted
- In a mini food processor, combine the ground almonds, chilli, garlic, ginger and water into a smooth paste
- In a thick-bottomed pan over a medium-high heat, add the oil and brown the lamb. Then remove it with tongs and turn the heat down
- Add the whole spices and stir for 1 min
- Add the onion and cook gently for 7 mins or so until soft
- Add the ground spices and stir in. Cook for a further minute, then add the almond paste
- Stir and cook gently for a couple of minutes, then add the stock, coconut, sugar and salt
- Bring to the boil, turn down to a simmer and add the lamb back in, along with any juices that have leaked out
- Cover and simmer for 45 mins, stirring occasionally. Add a touch more water if it starts to catch
- Take off the heat, stir in the cream and lemon juice and serve straight away, sprinkled with flaked almonds
Eat with basmati rice or paratha, with garlic spinach on the side
Sophie cooks 