Aromatic and versatile Indian specialty.
Indian Royal Lamb With Creamy Almond Sauce
Savories & Sides
8 cloves garlic
1-inch cube fresh ginger, peeled and coarsely chopped
2 ounces Mandelin Blanched Slivered Almonds
6 tablespoon plus (4 to 8 ounces) water
7 tablespoons vegetable oil
2 pounds boned lamb from the shoulder or leg, or beef chuck, cut into 1-inch cubes
10 cardamom pods
1-inch cinnamon stick
1 cup chopped onion
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1-1/4 teaspoon salt
10 ounces heavy cream
1/4 teaspoon garam masala
Put the garlic, ginger, almonds, and 6 tablespoons water into the container of an electric blender. Blend to a paste; set aside.
Put the oil in a wide, heavy, pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl.
Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Add onions, then stir and saute until they turn a brownish color.
Turn the heat down to medium. Add the paste from the blender as well as the coriander, cumin, and cayenne. Stir for 3 to 4 minutes or until it too has browned somewhat.
Add meat and any liquid that might have accumulated, salt, cream, and 4 ounces of water. If cooking beef, add another 4 ounces water. Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours or until meat is tender. Stir frequently during this period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
Note: The whole spices in this dish are not meant to be eaten in the finished dish. Serve with rice.
Indian Cookbook, Madhur Jaffrey