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My kids have been off this week
The eldest has been cooking himself a fry up every day
The youngest made Scrambled eggs today
And guess who has been cleaning up!!
Here's a recipe, dead simple but lovely! Serves 4.
You will need:
1kg Lamb (cubed)
100g Flaked Almond
Fresh Ginger (5cm cubed)
8 cloves of Garlic
1 onion (chopped)
1 chilli, (optional)
1tbs Ground Corriander
1tbs Cumin
10 Cardamon pods
1/2 tbs Ceyanne Pepper (more if you like it spicy)
1tbs Garam Massala
5 Cloves, crushed
280ml single cream
100ml Water
Take the ginger, Garlic and Almond and blend into a paste. Brown the lamb in a little oil, do it in batches and remove from the pan. Fry the onions and chilli (if you're using it) in the pan with the same oil. Add the Cardamon, Cloves, Cumin, Corriander, Ceyanne along with the paste, and fry for a minute or two. Then, add the Lamb. Stir it. Pour in the cream and water and mix well. Simmer for an hour or so, or until the Lamb is tender. Add the Garam Massala and serve with Jasmine rice on a bed of leaves. Garnish with fresh Corriander.
Delicious!
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