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13 December 2012,03:18 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat a wok or pan, add in the poppy seeds, green chillies with ginger and onion. Stir until they begin to change colour.
  • Grind to a fine paste using a food processor. Heat the fat in the pan over a low heat.
  • Fry the cardamoms, cinnamon and cloves until the cloves swell. Add in the lamb, ground cumin and coriander with the prepared paste, adjust seasoning with salt to taste. Stir well.
  • Simmer to low flame, cover and cook until the lamb is almost done.
  • Remove from the heat, allow to cool and gradually fold in the cream, reserving 1 teaspoon to garnish.
  • Reheat the lamb, uncovered. Garnish with the sesame seeds and the reserved cream.


  • 1 kg lean lamb, boned and cubed 
  • 50 grams blanched almonds
  • 75 grams onion, finely chopped
  • 50 ml Cooking oil
  • 1 tablespoon white sesame seeds
  • 1 tablespoon white poppy seeds
  • 2 fresh green chillies, seeded
  • 6 garlic cloves, sliced
  • 250 grams heavy cream mixed with ½ teaspoon corn flour 
  • 2 inch piece fresh root ginger, sliced
  • 6 green cardamom pods
  • 2 inch piece cinnamonstick
  • 4 cloves
  • 1 teaspoon ground cumin
  • 1½ teaspoon ground coriander 
  • Salt, to taste
  • Roasted sesame seeds, to garnish

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