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    Kashmiri Lamb with Almonds

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    Kashmiri Lamb with Almonds

    This is a typical Kashmiri dish of tender lamb in a thick, red-spiced sauce. If you like a fiery flavour, add a teaspoon of chilli powder or a chopped fresh red chilli.

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 100g blanched almonds
    • 2 tbsp vegetable oil
    • 1 tbsp fennel seeds, crushed
    • 2 x 340g packs diced lamb leg
    • 6 tbsp Bombay Authentics Kashmiri Curry Paste (about ½ a jar)
    • 1 tbsp Waitrose Cook’s Ingredients Ground Paprika
    • 400g can chopped tomatoes
    • 20g pack fresh coriander


    1. Preheat the oven to 180°C, gas mark 4. Cut 50g of the almonds in half lengthways and reserve. Put the remainder in a food processor and blend until ground.
    2. Heat the oil in a large frying pan. When hot, add the sliced almonds and fry them quickly until deep golden. Remove and drain with a slotted spoon.
    3. Add the fennel seeds to the pan and fry for 1 minute. Stir in the lamb and cook until sealed on all sides. Add the curry paste, paprika and ground almonds and fry gently, stirring frequently, for 5 minutes.
    4. Transfer to a casserole dish and tip in the tomatoes and seasoning. Swirl the pan residue with 4 tbsp water and add to the casserole. Cover and bake for 30 minutes. Reserve a third of the coriander for garnishing and chop the remainder. Stir into the lamb and bake for a further 15 minutes or until the lamb is very tender.
    5. Pile onto serving plates and scatter with the reserved coriander and the fried almonds. Serve with a bowl of plain yogurt or raita, shredded onion salad, steamed basmati or pilau rice.

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