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Ingredientes
- 100 gm Blanched almonds, (3 1/2oz)
- 2 x Cloves garlic, crushed
- 2 x Cm, (1 inch) piece fresh root ginger, peeled and grated
- 450 ml Lamb stock, (3/4 pint) Salt and freshly grnd black pepper
- 1 kg Lamb neck fillet, trimmed and minced into 5cm (2 inch) pcs (2lb)
- 2 Tbsp. Ghee or possibly clarified butter
- 2 med Onions, roughly minced
- 1 Tbsp. Medium curry pwdr
- 300 ml Double cream, ( 1/2 pint)
- 2 Tbsp. Coriander, freshly minced
Direcciones
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Place a frying pan over a moderate heat and dry fry the almonds, remove the almonds from the pan when they are golden.
- Place the almonds into a food processor with the garlic and ginger, add in 2 Tbsp. of the stock. Blend the ingredients to a puree.
- Season the lamb, heat the ghee in a frying pan over a moderate heat, add in the lamb, onions and curry pwdr. Cook for 3-4 min.
- Add in the lamb stock and almond puree. Bring to the boil.
- Remove from the heat and transfer to an ovenproof dish, cover and place in a preheated oven for approximately 1 1/2 - 2 hrs till the lamb is tender.
- Remove half the liquid and place in a saucepan with the double cream.
- Gradually bring to the boil stirring continously. Pour over the lamb and season if necessary.
- Add in the minced coriander just before serving. Serve the lamb with naan bread and basmati rice.
- NOTES : A creamy nutty lamb dish, rich, hot and spicy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 649g | |
| Calories 1536 | |
| Calories from Fat 1193 | 78% |
| Total Fat 137.72g | 172% |
| Saturated Fat 56.65g | 227% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 166mg | 7% |
| Potassium 1593mg | 46% |
| Total Carbs 60.46g | 16% |
| Dietary Fiber 20.2g | 67% |
| Sugars 14.01g | 9% |
| Protein 34.77g | 56% |
