Lemons are widely used in Egypt and typically found in many Egyptian dishes. To make this one, try to find a lamb that hasn’t been fattened too much because, notwithstanding the fact that the lemon cuts the richness well, too much fat will distort the taste as the flavour of the meat will be drowned in a pool of fat.  Remember that it’s very important to marinate the meat very well and that it isn’t a dish that can be made in a hurry; take time out to prepare this one because it just doesn’t cook itself. The lemon and cardamom is a perfect flavour – so experiment & enjoy. 

Ingredients

• 450 g lamb, cut into 2 cm cubes
• 225 g onion, finely diced
• 2  large garlic cloves, crushed
• 50 g almonds, peeled
• 50 g freshly ground coriander
• Sea salt to taste
• 40 ml cold pressed sunflower oil
• 2 tsps garam masala
• 1 teaspoon cardamom seeds (the black seeds removed from the green pods)
• 1 large ripe yellow lemon, zest and juice

For garnishing:

• Lime & lemon slices
• Whole almonds with skin

Method

• Grind onion, garlic, almonds and ground coriander in a food processor,
• stirring in oil, lemon zest and salt.
• Cover all the lamb cubes in this mixture and marinade in the fridge overnight.
• In a heavy bottomed, non-stick pan place lamb with the marinade.
• Cooking until all the liquid evaporates and the oil starts separating (5 – 7 minutes).
• Add just enough water to cook the lamb.
• Cover and simmer until lamb is just tender.
• Add garam masala and lemon juice.
• Adjust the consistency of the sauce by adding a little water, if necessary and bring to the boil.
• Add a few slices of lemon, cover immediately and remove from heat.
• Garnished with almonds and slices of lime and lemon.
• Serve hot with Basmati Rice.