BRAISED LAMB IN CREAM SAUCE
Ingredients
1 kilo MONTEREY LAMB CUBES
¼ cup Magnolia Gold Butter
2 pcs medium potatoes, cubes
¼ cup almonds, ground
2 pcs large onions, sliced
1 cup yogurt
2 tbsp ginger, grated
2 cups all purpose cream
1 tbsp coriander, ground
1 tbsp cardamom, ground
2 tsp salt
1 tsp black pepper, ground
Procedure
Heat butter over medium heat in a pan just enough to hold the lamb cubes. Add the lamb and brown slightly. In a separate bowl, combine almond powder, onions, yogurt and ginger. Mix very well and set aside. Add the all purpose cream, coriander and cardamom. Pour this mixture over the lamb pieces and let it boil. Reduce flame and simmer for at least 1 ½ hours or until meat is tender. Season with salt and pepper.
Ingredients
1 kilo MONTEREY LAMB CUBES
¼ cup Magnolia Gold Butter
2 pcs medium potatoes, cubes
¼ cup almonds, ground
2 pcs large onions, sliced
1 cup yogurt
2 tbsp ginger, grated
2 cups all purpose cream
1 tbsp coriander, ground
1 tbsp cardamom, ground
2 tsp salt
1 tsp black pepper, ground
Procedure
Heat butter over medium heat in a pan just enough to hold the lamb cubes. Add the lamb and brown slightly. In a separate bowl, combine almond powder, onions, yogurt and ginger. Mix very well and set aside. Add the all purpose cream, coriander and cardamom. Pour this mixture over the lamb pieces and let it boil. Reduce flame and simmer for at least 1 ½ hours or until meat is tender. Season with salt and pepper.
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