Creamy spiced lamb with almonds and nutty rice recipe
Looking for a special dinner party recipe? Everyone will love this mild, creamy and definitely moreish lamb dish
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Rating
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Serves 6
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Prep time 15 mins
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Cooking time 2 hrs
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Total time 2 hrs 15 mins
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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 (9oz) natural yogurt
- 50g (2oz) ground almonds
- chopped fresh coriander, to garnish
- 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
To cater for vegetarians, make the sauce on its own and then add in some Quorn. This sauce will also go fabulously with boneless, skinless chicken thighs, but don’t cook for as long as you would the lamb – about one hour should be fine.
Preparation
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.
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.
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 rice has absorbed all the water. Remove from the heat and fork it through to make it fluffy. To serve, stir the coriander into the lamb and spoon over the flaked almonds and yogurt.
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