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Grind onion, garlic, almonds and ground coriander in a
food processor. Stir in oil, lemon rind and salt. Dip all the lamb pieces in this mixture and marinade in the fridge for 1 hour. In a heavy bottom, non-stick pan add lamb along with the marinade. Start cooking until all the liquid evaporates and oil starts separating; this should take 5 – minutes Add just enough water to cook the lamb. Cover and simmer until lamb is tender. Add garam masala and lemon juice. Adjust the consistency of the sauce by adding a little water, if required. Bring to the boil. Add a few slices of lemon and immediately cover and remove from heat. Serve garnished with almonds and slices of lime and lemon. Serve hot over a bed of Basmati Rice. Shop
the Virtual Khan el-Khalili, the Store for Egypt Lovers |
