2 medium onions, chopped
1 tbsp blanched almonds
2 tbsp single cream
450 g lamb, cut into chunks
500 g jalfrezi sauce
1 tbsp fresh coriander, chopped
1 Heat half of the oil in a pan, add the chopped onions and cook for 2-3 minutes.
2 Add the blanched almonds and lightly brown them. Purée the mixture in a blender, together with the cream.
3 Heat the remainder of the oil and fry the lamb for 2-3 minutes to seal.
4 Add the puréed mixture, together with the jalfrezi sauce and simmer for 30 minutes or until the lamb is tender, stirring often.
5 Add a little water if the sauce appears too thick. Garnish with the chopped coriander and serve with rice and naan breads.