Creamy Lamb from The Settler's Cookbook by Yasmin Alibhai-Brown

Name: Creamy Lamb from The Settler's Cookbook by Yasmin Alibhai-Brown
Ingredients: 6 each whole cinnamon sticks, peppercorns, cardamom, cloves and star anise – usually called ‘whole masala’; 3 lb leg of lamb, fat taken off and cut into small chunks; 1 bunch of fresh mint, chopped; 1 tsp chilli powder; 1 tbsp garam masala; 3 tsp mixture of ground cumin and coriander; 4 onions, sliced; 1 tsp paprika powder; 3 tsp each crushed ginger and garlic; 3 dried whole chillies; Flaked almonds, flash-fried in a little butter; 4 tbsp oil; 1 pint whipping cream

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Heat the oil and add the chillies and whole masala. Let sizzle for two minutes, then add onions and fry until light brown. Add ginger, garlic, ground coriander and cumin, and fry for another three ...

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Ingredients

6 each whole cinnamon sticks, peppercorns, cardamom, cloves and star anise – usually called ‘whole masala’
3 lb leg of lamb, fat taken off and cut into small chunks
1 bunch of fresh mint, chopped
1 tsp chilli powder
1 tbsp garam masala
3 tsp mixture of ground cumin and coriander
4 onions, sliced
1 tsp paprika powder
3 tsp each crushed ginger and garlic
3 dried whole chillies
Flaked almonds, flash-fried in a little butter
4 tbsp oil
1 pint whipping cream