Don't miss another issue…      Subscribe

Braised Lamb with Fruits and Nuts















Trans-fat Free, High Fiber


45 grams raisins, seedless
30 grams golden raisins
800 grams lamb
boneless, leg or shoulder
3 cups water
1 tablespoon lemon juice
2 each bay leaves
2 each onions
large, quartered
6 each garlic cloves
5 cm ginger
roughly chopped
½ tablespoon cardamom seeds
2 tablespoons coriander
1 teaspoon cloves, ground
1 tablespoon poppy seed
45 grams almonds
1 teaspoon black pepper
1 x mint leaves
fresh, fine
200 grams yogurt
plain, low-fat option
2 tablespoons vegetable oil
2 teaspoons garam masala
1 teaspoon chili powder
1 x salt
to taste
45 grams almonds
slivered, blanched
1 ½ teaspoons rosewater


Makes 4 to 6 servings. Cover 45 g of raisins and 30 g sultanas in boiling water.

Leave to soak.

Trim an 800 g boneless piece of young lamb (leg or shoulder) of all visible fat.

Put the piece in a large saucepan and add 3 cups of water, a tablespoon of lemon juice and 2 bay leaves.

Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease.

Remove the meat, setting it aside, and reduce the stock over high heat to about ¼ of a cup.

Reserve the stock and wash the saucepan.

Into a processor bowl put 2 large onions quartered, 6 cloves of garlic, 5 cm ginger roughly chopped, ½ tablespoon ground cardamom, 2 tablespoons ground coriander, 1 teaspoon ground cloves, 1 tablespoon white poppy seeds, 45 g ground almonds and 1 teaspoon black pepper. Process to a paste. Chop finely a generous handful of fresh mint and have ready 200 g plain yoghurt (low fat yoghurt can be used). Heat 2 tablespoons mono- or polyun- saturated oil in the saucepan, add onion and spice paste and fry, stirring, for about 3 minutes or until it is fragrant. Add the mint and yoghurt and simmer gently until the sauce is thick and creamy. Return the meat to the saucepan, spooning the sauce over it, cover and braise gently until the meat is heated through. Add the reserved stock to the saucepan and stir through. Continue to simmer uncovered until the stock is completely reduced. Sprinkle over the meat and sauce 2 teaspoons garam masala, 1 teaspoon chilli powder and salt to taste if you regard it as necessary.

In a frying pan, heat a little oil and gently fry the drained sultanas and raisins, together with 45 g blanched slivered almonds, for about 5 minutes. Add them to the saucepan and stir. Infuse a few strands of saffron in a tablespoon of boiling water and add 1½ teaspoons of rosewater. Stir this mixture into the saucepan and heat for a minute or so more. Slice the meat, which by now should be meltingly tender, and arrange on a serving dish. Spoon the sauce over the meat. Serve with rice.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 554g (19.5 oz)
Amount per Serving
Calories 79762% of calories from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 194mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 27%
Sugars g
Protein 90g
Vitamin A 6% Vitamin C 21%
Calcium 25% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed