Braised lamb with fruits & nuts

Yield: 4 Servings Tex

Ingredients:

6 cloves of garlic
5 cm ginger roughly chopped
1/2 tablespoon ground cardamom
2 tablespoons ground coriander
1 teaspoon ground cloves
1 tablespoon white poppy seeds
45 g ground almonds and 1 teaspoon

Instructions:

black pepper. Process to a paste. Chop finely a generous handful of fresh mint and have ready 200 g plain yoghurt (low fat yoghurt can be used). Heat 2 tablespoons mono- or polyun- saturated oil in the saucepan add onion and spice paste and fry stirring for about 3 minutes or until it is fragrant. Add the mint and yoghurt and simmer gently till the sauce is thick and creamy. Return the meat to the saucepan spooning the sauce over it cover and braise gently until the meat is heated through. Add the reserved stock to the saucepan and stir through. Continue to simmer uncovered until the stock is completely reduced. Sprinkle over the meat and sauce 2 teaspoons garam masala 1 teaspoon chilli powder and salt to taste if you regard it as necessary. In a frying pan heat a little oil and gently fry the drained sultanas and raisins together with 45 g blanched slivered almonds for about 5 minutes. Add them to the saucepan and stir. Infuse a few strands of saffron in a tablespoon of boiling water and add 1 1/2 teaspoons of rosewater. Stir this mixture into the saucepan and heat for a minute or so more. Slice the meat which by now should be meltingly tender and arrange on a serving dish. Spoon the sauce over the meat. Serve with rice. Makes 4 to 6 servings. From "Raw Materials" by Meryl Constance The Syndey Morning Herald 10/6/92. Courtesy Mark Herron. Posted by Stephen Ceideberg; October 30 1992.