Moghul-Style Lamb

Name: Moghul-Style Lamb
Yield: Serves 4
Cuisine: India
Ingredients: 7 cardamom pods; 5 cloves; 1 cinnamon stick; 1 teaspoon salt; 310 ml (1¼ cups) cream; ½ teaspoon cayenne pepper; ½ teaspoon garam masala; flaked toasted almonds; 4 cm (1½ inch) piece of ginger, roughly chopped; 6 garlic cloves, roughly chopped; 2 onions, thinly sliced; 50 g (⅓ cup) blanched almonds; 750 g (1 lb 10 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes; 750 g (1 lb 10 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cubes; 40 g (1½ oz) ghee; 2 teaspoons coriander seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

For this dish, the lamb is marinated, preferably overnight, before it is cooked. This ensures that the meat is tender and full of flavour. The cream is added to temper the strong combination of spices.

Ingredients

6 garlic cloves, roughly chopped
4 cm (1½ inch) piece of ginger

Asia
India
Main course
Stew
Gluten-free
Spicy

Method

Blend the garlic, ginger, almonds and 50 g (1¾ oz) of the onion in a blender or food processor. If you don’t have a blender, finely chop them with a knife or grind together in a pestle and mortar. Ad