500 g Lamb; cut into 1 cm cubes
Salt
2 tb Almonds
2 tb Pine nuts
Water; warm
6 tb Ghee
2 md Onions; chopped
2 tb Ginger; minced
1 tb Garlic; minced
1 c Cream
1 tb Green chilies; chopped
1 tb White peppercorns; cracked
1 ts Garam masala
16 Unsalted cashews; roasted
This Mogul lamb dish reveals its Persian ancestry in its use of
nuts. They not only impart a richness to the curry but also act as
a thickener.
Place the lamb in a large bowl and rub with salt. Set aside. Place
the almonds and pine nuts in a small bowl. Add just enough warm
water to cover them. Set aside.
Heat 3 tb ghee or oil in a large saucepan. Add the onion and saute
until soft and transparent. Add the ginger and garlic. Saute for
1 minute. Remove from the heat and allow to cool. Puree in a
blender or food processor.
Heat the remaining ghee in the same pan. Add the onion puree.
Saute for 2 to 3 minutes. Add the lamb and stir fry for about 5
minutes, until the meat is sealed on all sides. Reduce the heat to
a simmer and cover the pan with a lid. Simmer for 10 to 12
minutes.
Meanwhile, make a paste of the almonds and pine nuts in a blender,
using as little water as possible. Add this paste to the lamb and
stir thoroughly. Now add the cream, chile peppers and white
peppercorns. Simmer for a further 10 to 12 minutes, until the lamb
is cooked and the sauce is thick. Stir in the garam masala. Remove
from the heat and serve immediately, garnished with cashew nuts.
The cashew nuts can be either shallow-fried in a little oil or
dry-roasted over a low heat until golden.
