| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Good, Living |
8 |
servings |
INGREDIENTS
| 450 |
g |
Onions |
| 1 |
|
25 grams pie root ginger |
| 875 |
g |
Leg of lamb |
| 1 |
|
Orange |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Ground cumin |
| 4 |
ts |
Grated root ginger |
| 2 |
tb |
Plain flour |
| 100 |
g |
Ground almonds |
| 1 |
lg |
Garlic clove |
| 600 |
ml |
Lamb stock |
|
|
Salt and pepper |
| 300 |
ml |
Double cream |
| 25 |
g |
Toasted flaked almonds |
|
|
Parsley to garnish |
INSTRUCTIONS
1 Trim the lamb of any excess fat and cut into 4cm/11/2" cubes. Peel
and finely chop the onions, and ginger. Grate the rind from the
orange, squeeze the juice from one half, and peel and crush the garlic
2 Heat the olive oil in a large flameproof casserole. Add about a
quarter of the lamb and brown well on all sides. Remove with a
slotted spoon, and brown the remaining lamb in batches.
3 Add the onions to the pan with a little more oil if necessary and
brown lightly. Stir in the root ginger, cumin and flour and cook for
1-2 minutes, stirring occasionally. Pour in the stock. Stir in the
ground almonds, garlic, grated orange rind and juice.
4 Replace the meat, season lightly and bring to a simmer. Cover
tightly and cook at 170c/325f/Gas 3 for about 11/2 hrs or until lamb
is very tender.
5 Take the casserole out of the oven and stir in the cream. Reheat
gently on the hob without boiling. Adjust the seasoning. Toast the
flaked almonds and sprinkle over the casserole, then sprinkle with
parsley.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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