Lamb Cooked In Dark Almond Sauce

Total Time: 2 hrs 15 mins Preparation Time: 35 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 2 lbs boneless lamb shoulder, trimmed of fat (stewing beef can also be used) or 2 lbs other lamb for stew trimmed fat
• 6 tablespoons vegetable oil
• 10 cloves
• 1 -2 whole dried hot red chili pepper (optional)
• 12 black peppercorns
• 6 whole cardamom pods
• 6 garlic cloves
• 1 inch cube fresh ginger
• 3 tablespoons blanched almonds
• 1 tablespoon ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon shredded coconut
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 2 medium onions
• 3 tablespoons yogurt
• 3 medium tomatoes, peeled
• salt

Recipe

• 1 cut the meat into 1-inch cubes and dry well with paper towels.
• 2 heat the oil in a large frying pan. when hot, add the cloves, red peppers, peppercorns, and whole cardamom pods. stir for a few seconds until the cardamom pods puff up and darken.
• 3 now brown the meat in the pan, 7 or 8 pieces at a time, turning to color them on all sides. transfer the meat to a large flameproof casserole with a slotted spoon, leaving the spices in the frying pan. brown all the meat in this way, then cover the casserole and set aside.
• 4 peel and coarsely chop the garlic and ginger; set aside. roughly chop the almonds.
• 5 heat a small cast-iron frying pan. add the cumin, coriander, coconut, and almonds and dry-roast over medium heat, stirring, for about 5 minutes or until the spices turn a coffee color. transfer the roasted spices and nuts to a blender. add the chopped garlic and ginger.
• 6 with a slotted spoon, lift out the fried spices from the frying pan and add these to the blender too. add the turmeric, nutmeg, mace, and 8 tablespoons water. blend to a smooth, thick paste.
• 7 peel and mince or finely chop the onions. heat the oil remaining in the frying pan (in which the lamb was fried). add the onions and fry over a high heat, stirring and scraping up the juices, for about 5 minutes or until they are tinged brown.
• 8 lower the heat to medium and add the paste from the blender. stir and fry for another 5 minutes, gradually adding the yogurt a tablespoon at a time.
• 9 roughly chop the tomatoes and add them to the pan. cook, stirring, for another 2 to 3 minutes. stir in 1-1/4 cups water and bring to a boil. cover, lower the heat, and simmer gently for 15 minutes.
• 10 put the meat into this sauce and season with salt. bring to a simmer. cover, lower the heat and simmer gently for 1 hour, stirring occasionally.
• 11 transfer to a warm serving dish, and serve with rice.