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Spiced lamb with almonds and nutty rice

by Jane Curran on Tuesday, 8 November 2005

So satisfying - with wild flavours everyone will love.

  • Rating
    143 ratings
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  • Serves 6

  • Prep time 15 mins

  • Cooking time 2 hrs

  • Total time 2 hrs 15 mins

  • Skill level Easy

  • Calories 928-618 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 1kg (2lb 4oz) leg of lamb, cubed
  • 2tbsp groundnut oil
  • 1 cinnamon stick
  • 6 to 8 cardamom pods, crushed
  • pinch of ground cloves
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 7.5cm (3in) piece root ginger, grated
  • 1tbsp ground cumin
  • 250ml (9fl oz) natural yogurt
  • 50g (2oz) ground almonds
  • chopped fresh coriander, to garnish
For the nutty rice
  • 300g (10oz) basmati rice (Tilda is our favourite)
  • good pinch of saffron strands
  • large handful of sultanas
  • handful of toasted pistachio nuts
  • 3 to 4 cardamom pods
  • 1 cinnamon stick
  • 100g (4oz) flaked almonds, toasted, and natural yogurt, to serve

Tip

If using a slowcooker, browning the meat will add flavour but it's not essential, we would however cook spices as in step 1 and 2. Then add the lamb and remaining ingredients, reducing the water by a third, cover with the lid and cook on a low setting for 8-10 hours

Preparation

  1. Brown the lamb in 1tbsp of oil and set aside. Heat the remaining oil and fry the cinnamon, cardamom and cloves. Add the onion, garlic and ginger and fry gently until soft.

  2. Add the cumin and fry for a few minutes. Add the lamb to the onion and spices. Stir in the yogurt, ground almonds and 200ml (7fl oz) water. Simmer over a very low heat for about 2 hours until thickened and the lamb is tender. If it dries out too quickly, add a little water.

  3. For the rice, put all the ingredients in a large pan with 600ml (1pt) water. Bring to the boil, cover and simmer over a low heat until the water has been absorbed. To serve, stir some coriander into the lamb, and spoon the flaked almonds and yogurt over the rice.