Thursday, October 3, 2013

Saffron-Scented Lamb with an Almond Sauce

It's hard to come back to posting recipes after a hiatus. So much has happened and so many things have blended together in the mean time. You might find the first dozen or so recipes sorely lacking in the background department, but you should know if they were good enough to make my list, they're good enough to take a chance on and cook. If I recall correctly, this is a richly flavored curry with a nice smoky flavour from the cardamom. As usual with this cookbook, if you're using lamb stew meat, you'll want to increase the cooking time. I usually go with 2 - 3 hours.

One year ago: Buffalo, Mushroom, and Feta Meatballs
Two years ago: Paneer
Three years ago: Meatballs in Tomato Sauce
Four years ago (what, what?): Blueberry Boy Bait

Saffron-Scented Lamb with an Almond Sauce (from 660 Curries)

2 tbsp Ghee or canola oil
1 tsp cumin seeds
3 cinnamon sticks (3" long)
3 bay leaves
3 black cardamom pods
1 medium red onion, thinly sliced
1 1/2 lb leg of lamb, cut into 1" cubes
1 cup slivered blanched almonds
1/4 tsp saffron threads
1 1/2 tsp coarse salt
2 tbsp finely chopped cilantro

1. Heat ghee in large skillet over medium-high heat. Sprinkle in cumin seeds, cinnamon sticks, bay leaves, and cardamom pods. Cook until aromatic, 1 minute.
2. Add onion and lower heat to medium. Stir-fry until onion soft and honey-brown, 10 minutes (or quite a bit longer).
3. Add lamb and cook until it starts to brown and ghee separates, 15 - 20 minutes.
4. While the lamb is cooking, pour 1/2 cup water into a blender. Add almonds and puree.
5. Pour almond paste into skillet with lamb. Pour 1 cup water into blender and add to skillet along with saffron and salt. Bring to boil, reduce to medium-low, cover, and simmer, stirring occasionally until lamb is tender, 25 - 30 minutes.
6. Stir in cilantro and serve.

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