A culinary highlight of Mogul cuisine is lamb in aromatic cream sauce – and easy and quick to prepare: The ingredients all come together in a saucepan and stew leisurely until done.
1. finely grind ginger, onions, yogurt and almond kernels in a food processor (add a little crème fraîche or thick whipping cream if needed).
2. put the puree with coriander, cardamom, black salt, crème, pepper fraîche and meat in a large saucepan (preferably with non-stick bottom) form. Bring to a boil, then reduce heat and make on low heat with lid closed for 1 3/4 hours. Add potatoes and continue to simmer until everything is cooked together (in 40 min). Stir often carefully so that nothing burns. 3.
Season with salt if necessary and bring to the table.
Cook a few hours before serving and let it sit at room temperature. It will keep in the refrigerator for up to 2 days. If sauce is too thick, thin with a tiny bit of water or milk. Traditionally, cream sauce dishes are accompanied by pilaf. In our case, saffron pilaf with peaches is a good choice. If you want to make the meal a little more elaborate, you can add a legume dish.
Tip: Use creamy natural yogurt for an even finer result!
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