Ingredients
- a pinch saffron threads
- 100 g blanched almonds
- 4 tbsps sunflower oil
- 3 onions peeled and sliced
- 2 plump cloves garlic peeled & finely chopped
- 1/2 tsp fresh hinger finely diced
- 3 dried kashmiri chillies
- 5 green cardamons
- 1 tsp fennel seeds
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 kg lean lamb leg diced
- 140 ml single cream
- sea salt & black pepper
- 140 ml greek yoghurt
Servings:
Instructions
- Put the saffron in a small bowl and cover with 300 ml warm water. Leave to infuse.
- Set the oven to its highest setting and scatter the almonds onto a non stick baking tray. Place in the oven and roast for about 5 minutes or until just golden. Remove and set aside.
- Heat the oil in a large saucepan over a medium heat. Fry the onion, garlic, ginger and chillies until the onions are soft.
- Add the cardamon, fennel seeds, turmeric, cumin, coriander and garam masala. Fry for a few minutes then increase the heat, add the lamb and fry until it browns.
- Add the saffron water, cream and seasoning. Cover and simmer for an hour, then add the almonds and cook for a further 30 minutes or so until the lamb is tender.
- Remove from the heat, stir in the yoghurt and serve with a naan bread, some greens and mango chutney.
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