Lamb With Walnuts

Ingredients

• 1 kg leg of lamb, boned
• 1 tablespoon ginger, finely grated
• 2 teaspoons garlic, crushed
• 2 teaspoons salt
• 1 tablespoon coriander, ground
• 2 teaspoons cumin, ground
• 2 teaspoons kashmiri garam masala
• 1 tablespoon ghee, softened
• 24 dried apricot halves
• 375 ml hot water
• 1 pinch saffron strand

Sauce

• 125 g walnuts
• 3 teaspoons honey

Directions

1. 1

   Trim excess fat from the lamb and make a few deep slits in the meat with the point of a sharp knife. Combine ginger and garlic with salt, spices and half the ghee. Press a little of the mixture into each of the slits in the lamb and rub remaining mixture well over the meat.

2. 2

   Soak apricots in hot water to cover while lamb marinates for at least 2 hours, overnight if possible. Toast saffron strands in a dry pan for a minute or less, taking care not to burn them. Turn onto a saucer to cool, then crush to a powder with the back of a spoon. Dissolve saffron powder in 2 tablespoons boiling water.

3. 3

   Heat remaining ghee in a large, heavy pot and on medium heat lightly brown the lamb all over. Add apricot soaking liquid and dissolved saffron, making up to 11/2 cups with hot water. Cover and simmer on very low heat for 40 minutes. Add apricots to pan and continue simmering for a further 20 minutes or until fruit is soft and lamb is tender.

4. 4

   To make the sauce, pour off lamb juices and skim off excess fat floating on the surface. Grind walnuts in a blender with lamb juices and honey. Taste and adjust salt if necessary. Slice the lamb and pour walnut sauce over. Serve with pilau rice or naan roti.