Lamb is slowly simmered with fragrant spices and a potent garlic, ginger and almond paste in this East Indian delight. Enjoy with basmati rice or flatbread.
8 cloves garlic, peeled
6 tablespoons water
5 tablespoons almonds, blanched
2 tablespoons chopped, peeled gingerroot
7 tablespoons vegetable oil
2 pounds lamb, cubed
1 teaspoon ground cardamom
6 whole cloves
1 cinnamon stick
2 onions, chopped
1 cup beef broth
2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 1/4 cups whipping cream
- In a blender or food processor, combine garlic, water, almonds and gingerroot; blend to a smooth paste. Reserve.
- Heat oil in a wok or deep skillet over medium-high heat. Add cubed lamb, cooking a single layer deep at a time. Brown, then set aside.
- Add cardamom, whole cloves, and cinnamon stick. Stir together, then add chopped onions; cook to a light brown. Reduce the heat and add reserved ginger/almond paste.
- Stir fry for 3 to 4 minutes, then return the cooked meat with beef broth, cumin, cayenne pepper, salt, and cream. Bring to a boil, cover, reduce the heat to low, and simmer for 1 hour; stirring frequently. Skim any fat on top.
Makes 6 servings.