Lamb stew in a creamy almond sauce

I’m getting back again to my Indian influenced food – this time it’s lamb though, cooked in a sauce of almonds, cream and spices. This is more of a winter dish, although I was just thinking it may be a good idea to add some fresh mint at the end to lighten up the dish a bit. Having being vegetarian for quite a while, I haven’t had prepared red meat in about the past 15 years. It didn’t turn out too bad, though.


For 4 persons: 

Lamb, 800g to 1kg (preferrably shoulder)
Almonds, grounded, 50g
Fresh ginger, 3cm
Garlic, 8 cloves
Vegetable oil, 8Ts
Onions, 2
Allspice, 1ts
Cardamom, 5 pods
Cloves, 5
Cinnamon, 3cm
Coriander, grounded, 1Ts
Cumin, grounded, 1ts
Cayenne pepper, 1/2ts
Salt, 1ts
Cream, 200ml
Garam masala, 1/2ts

When there are relatively many ingredients to a recipe, I tend to prepare as much as possible before and set aside, rather than stressing out when actually being in the process of cooking the stuff. So, wash the meat and cut in cubes of about 2cm. Ground the ginger, and blend with almonds, garlic and about 6Ts of water until you obtain a creamy paste. Finely chop the onions.

Heat the oil in a deep pan or pot and add the meat. Fry at medium heat until all sides are slightly colored, remove and set aside. Add cardamom, cloves and cinnamon to the pan, using the same oil, and stir for a couple of seconds, then add onions and fry until they are golden brown. Add the almond-garlic paste, keep stirring the mixture for about two minutes until everything has a slighlty golden color. Add coriander, cumin, cayenne pepper, salt, cream and about 100ml of water. Let it simmer with the lid closed for about an hour until the meat is tender. Make sure to stir frequently, especially in the second half of the cooking process, to avoid that the sauce sticks to the pot. When done, remove the entire spices (cloves, cardamom and cinnamon) and excessive oil floating at the top of the sauce. Sprinkle with garam masala.

Serve with rice or flat bread. It goes along well with red wine.

Leave a Reply

Your email address will not be published. Required fields are marked *