Lemon-Flavored Lamb
  • Lamb 1 lb diced into cubes
  • Onion, finely chopped 1/2 lb
  • Garlic, crushed 2 oz
  • Almonds, without skin 2 oz
  • Ground coriander 2 oz
  • Grated lemon rind 1/2 tsp.
  • Salt to taste
  • Oil sunflower 11/2 fl oz
  • Garam masala 1 tsp.
  • Lemon juice to taste
  • Prepared Basmati Rice
  • To garnish
  • Lime & lemon slices
  • Whole almonds with skin
  1. Grind onion, garlic, almonds and ground coriander in a food processor.
  2. Stir in oil, lemon rind and salt.
  3. Dip all the lamb pieces in this mixture and marinade in the fridge for 1 hour.
  4. In a heavy bottom, non-stick pan add lamb along with the marinade.
  5. Start cooking until all the liquid evaporates and oil starts separating; this should take 5 minutes.
  6. Add just enough water to cook the lamb.
  7. Cover and simmer until lamb is tender.
  8. Add garam masala and lemon juice.
  9. Adjust the consistency of the sauce by adding a little water, if required.
  10. Bring to the boil.
  11. Add a few slices of lemon and immediately cover and remove from heat.
  12. Serve garnished with almonds and slices of lime and lemon.
  13. Serve hot over a bed of Basmati Rice.