Lemon-flavored Lamb

Egyptian Food and Recipes




* Lamb 450g (1 lb) diced into 1 cubes

* Onion, finely chopped 225g (1/2 lb)

* Garlic, crushed 50g (2 oz)

* Almonds, without skin 50g (2 oz)

* Ground coriander 50g (2 oz)

* Grated lemon rind 1/2 tsp.

* Salt to taste

* Oil sunflower 40ml (11/2 fl oz)

* Garam masala 1 tsp.

* Lemon juice to taste

To garnish


* Lime & lemon slices

* Whole almonds with skin





Grind onion, garlic, almonds and ground coriander in a food processor.

Stir in oil, lemon rind and salt.

Dip all the lamb pieces in this mixture and marinade in the fridge for 1 hour.

In a heavy bottom, non-stick pan add lamb along with the marinade.

Start cooking until all the liquid evaporates and oil starts separating; this should take 5 minutes

Add just enough water to cook the lamb. Cover and simmer until lamb is tender.

Add garam masala and lemon juice. Adjust the consistency of the sauce by adding a little water, if required.

Bring to the boil.

Add a few slices of lemon and immediately cover and remove from heat.

Serve garnished with almonds and slices of lime and lemon.

Serve hot over a bed of Basmati Rice.


Last Updated: June 6th, 2011