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Casserole of Lamb with Ginger and Almonds

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

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

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.

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.

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.

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.

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