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Ingredients
A pinch of saffron strands
100g blanched almonds
4 tablespoons sunflower oil
3 onions, sliced
2 cloves garlic, finely diced
1/2 teaspoon ginger, finely diced
3 dried chillies, preferably Kashmiri
5 green cardamoms
1 teaspoon fennel seeds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1kg lean lamb leg, diced
140ml double cream
Salt and ground black pepper
140ml natural yogurt
Put the saffron in a small bowl, cover with 300ml warm water and 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 they turn golden. Remove and set aside.
Place the oil in a large saucepan over a medium heat and fry the onion, garlic, ginger and chillies until the onions are soft. Add the cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes. Turn up 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 30 minutes or until the lamb is tender. Remove from the heat, stir in the yogurt and serve.
A pinch of saffron strands
100g blanched almonds
4 tablespoons sunflower oil
3 onions, sliced
2 cloves garlic, finely diced
1/2 teaspoon ginger, finely diced
3 dried chillies, preferably Kashmiri
5 green cardamoms
1 teaspoon fennel seeds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1kg lean lamb leg, diced
140ml double cream
Salt and ground black pepper
140ml natural yogurt
Put the saffron in a small bowl, cover with 300ml warm water and 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 they turn golden. Remove and set aside.
Place the oil in a large saucepan over a medium heat and fry the onion, garlic, ginger and chillies until the onions are soft. Add the cardamoms, fennel seeds, turmeric, cumin, coriander and garam masala and fry for a few minutes. Turn up 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 30 minutes or until the lamb is tender. Remove from the heat, stir in the yogurt and serve.
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