Recipe: Lamb (or Chicken) Cooked with Almonds (Indian)

LAMB (OR CHICKEN) COOKED WITH ALMONDS

2 1/4 pounds leg of lamb, trimmed of fat and cut into 1-inch pieces*
5 cups water
1 cinnamon stick
6 green cardamom pods
1/2 teaspoon turmeric
Salt
1/4 cup canola oil
5 whole dried red chiles
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
6 whole cloves
1/2 cup finely ground blanched almonds
5 garlic cloves, finely minced
2 inches fresh ginger, finely minced
1/2 teaspoon cayenne pepper
1 cup plain yogurt, whisked until smooth

Combine lamb, water, cinnamon, cardamom, turmeric and 1/4 teaspoon salt in large pan. Bring to boil. Turn down heat and simmer, uncovered, until lamb is tender, about 1 hour. Remove lamb with slotted spoon. Reserve 1 cup of broth; discard rest.

Heat oil with red chiles in a large, heavy-bottomed pan over medium-high heat and cook, stirring, until chiles turn a very dark brown, about 3 minutes. Remove pan from heat and discard chiles.

Return pan to medium-high heat. Add cumin, fennel and cloves and cook, stirring, for 30 seconds. Add ground almonds and cook for a minute to give them some color.

Add lamb and cook, stirring, until it begins to brown, 2 to 3 minutes, then add garlic, ginger and cayenne and cook, stirring, 1 minute.

Mix in yogurt, 2 tablespoons at a time, stirring well after each addition. Add 3/4 cup of reserved broth and 1 teaspoon salt. Bring to boil. Reduce heat and simmer 2 minutes. Add remaining broth if needed to thin sauce.

Taste for salt and serve hot.

*You also can make this recipe with chicken. Use a 3 1/2- to 4-pound chicken, skinned and cut into 8 to 10 pieces, and reduce cooking time to 30 to 35 minutes.

Servings: 6
Source: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes by Suvir Saran