Lamb with curry and almonds

This is a dish with intense flavours! Βasmati rice along with a green salad will be its perfect accompaniment.

Ingredients

• 1kg lamb leg cut in bite-sized pieces
• 4 tablespoons extra virgin olive oil
• 2 large onions cut in thin slices
• 1 clove of garlic
• 1 teaspoon curry powder
• 1 teaspoon cumin powder
• 1/2 tea cup of blanched almonds, coarsely chopped
• 400g tomatoes, finely chopped
• 500g basmati rice

Method

In a deep pan warm the olive oil and brown the lamb bites on all sides for a minute or two. Then transfer them to a small ovenproof baking dish. Add the onions and the whole garlic back to the pan and cook them until they get translucent over medium heat for a couple of minutes. Then add the almonds, sprinkle the curry and cumin powder in and finally add the tomatoes. Season with salt and pepper. Simmer for 5 minutes and pour the onions sauce over the lamb pieces. Cover the baking dish with greaseproof paper and tin foil and bake in a preheated oven at 200ºC for 1 hour and 15 minutes. Then remove the cover and continue baking for further 25 minutes until all liquids are reduced and the meat becomes meltingly tender.

Source: argiro.com.gr

Atzem Pilaf - (Atzem Pilafi)

NOTES

Greek : Αντζέμ πιλάφι
Serves / Yields : 6 -10 persons
Season:All season

INGREDIENTS

• 3 pounds lamb, cut medium size cubes
• 1/2 pound butter
• 1 onion, chopped
• 1 1/2 pounds tomatoes, peeled and strained ( or 1 tablespoon tomato paste diluted with 1 cup water)
• Salt
• Pepper
• 8 cups water
• 4 cups raw rice

METHOD

Wash and dry the meat. Brown 2/3 of the butter in a large pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden color. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, about 1 hour. Put meat into casserole and keep it warm. Strain the remaining sauce and measure it. Add water if necessary to make 8 or 9 cups. Pour into the pot and bring to a boil. Add rice. Stir at the start to prevent sticking. Cover and simmer until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour it over the rice. Serve hot.

Source: Greek-recipe.com