Lamb in almond sauce

Method

1. Heat 2 tablespoons of olive oil in a casserole dish. Add the lamb and fry until browned on all sides. Remove the lamb and reserve.

2. Heat the remaining oil in a heavy-based frying pan. Add the garlic cloves and fry until fragrant, taking care not to let them burn.

3. Add 2 dried mild chilli peppers, the dried chilli and the bread. Mix well and fry until the bread is golden.

4. Transfer the bread mixture to a pestle and mortar and pound into a paste.

5. Add the almonds and pound well to mix.

6. Mix in the remaining olive oil and enough water to thin the paste.

7. Add the remaining mild chilli, the tomatoes and vinegar to the casserole dish. Bring to a gentle simmer and season with salt and freshly ground pepper.

8. Remove and discard the mild chilli. Add the browned lamb, mixing well.

9. Add the bread mixture, stirring well.

10. Cover and simmer for 1 hour, stirring now and then.

11. Uncover and cook, stirring often, until the sauce has considerably reduced. Serve.

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Ingredients

100ml extra virgin olive oil
700g lamb fillet, cut into large chunks
1 garlic bulb, cloves separated and peeled
3 dried mild chilli peppers
1 dried chilli
2 slices of country bread, crusts cut off
100g blanched almonds, toasted and ground
75ml red wine vinegar
5 large tomatoes, skinned and chopped
salt and fresh ground black pepper

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