Serves: 4 people
Preparation time: 10 mins
Cooking Time: 45 mins
- Heat 2 tbsp of the oil in a pan and fry the chopped onions. Add the blanched almonds and lightly brown them. Puree the mixture in a blender, together with the cream.
- Heat the remainder of the oil and fry the lamb for 2-3 minutes to seal. Add the pureed mixture, together with the Patak's Jalfrezi Cooking Sauce and simmer for 30 minutes or until the lamb is tender, stirring often. Add a little water if the sauce appears too thick.
- Garnish with the chopped coriander and serve with rice and naan breads.