Lamb Pasanda

Serves: 4
Prep time: 10 mins
Cooking time : 2-2 ½ hours

Ingredients
100g blanched almonds
2 cloves garlic, crushed
2cm piece fresh root ginger, peeled and grated
450ml lamb stock
salt and freshly ground black pepper
1kg lamb neck fillet, trimmed and chopped into 5cm pieces
30ml clarified butter or ghee
2 medium onions, roughly chopped
15ml medium curry powder
300ml double cream
1 bunch coriander, chopped

Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.

Place a frying pan over a moderate heat and fry the almonds, without any oil, until they are golden brown.

Place the almonds into a food processor with the garlic and ginger, then add 60ml of the stock. Blend until pureed.

Season the lamb with salt and pepper.

Heat the butter or ghee in a frying pan over a moderate heat.

Add the lamb and brown all over then add the onions and curry powder and cook for 3-4 minutes.

Add the lamb stock and almond puree and bring to the boil.

Remove from the heat and transfer to an ovenproof dish, cover and place in the preheated oven for approximately 1½ - 2 hours until the lamb is tender.

Remove half the liquid from the lamb and place this into a saucepan with the double cream.

Gently bring to the boil stirring continuously until thickened, then pour over the lamb and season if necessary.

Add the chopped coriander just before serving.

Serve the lamb with warmed naan bread and plain boiled basmati rice.