Royal Persian Lamb

Name: Royal Persian Lamb
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 8 garlic cloves; 1 piece gingerroot; 50 g blanched almonds; 6 tbsp water; 7 tbsp vegetable oil; 1 kg boneless lamb shoulder; 10 cardamom pods; 1 cinnamon stick; 200 g brown onions; 1 tsp ground coriander; 2 tsp ground cumin; 0.5 tsp cayenne pepper; 1.25 tsp salt; 300 ml single cream; 0.5 tsp garam masala

Lamb, almonds and coriander come together in this dish, fragrant with cardamom and cinnamon and baked in the oven.

2 hr · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
Put the garlic, ginger and almonds and 6 tablespoons of water into the container of an electric blender. Blend until you have a paste.
2
Put the oil in a wide, heavy, preferably non-stick pan and set over medium-high heat. When hot, put in just enough meat pieces so they lie uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
3
Put the cardamom, cloves and cinnamon into the hot oil. Within seconds, the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color.
4
Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
4 min
5
Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and 120 ml of water. Bring to a boil. Cover and turn heat to low and simmer or cook in a preheated oven (180 C), for 1.5 hour until the meat is tender. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
90 min