Lamb with Almonds

Cordero Almendrado

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

At a glance, the ingredients for this delightful dish might make you wonder why Floyd has slipped an Indian recipe into a Spanish cook book, when you have only to add some chillies and a few more spices and you would have a jolly interesting curry. But, in fact, it is a Spanish dish that owes its origins to the Moorish occupation of Spain up to the Middle Ages. It was the Moors who had a taste for sweet and sour food — or perhaps one should more correctly say hot and sweet.