BRAISED LAMB IN CREAM SAUCE

Ingredients:

1	kg	MONTEREY LAMB CUBES
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
2	pc	medium potatoes, cubed
1/4	cup	ground almonds
2	pc	large onions, sliced
1	cup	yogurt
2	tbsp	grated ginger
2 (250 mL each)	packs	MAGNOLIA ALL-PURPOSE CREAM
1	tbsp	ground coriander
1	tbsp	ground cardamom
1	tsp	iodized fine salt
1	tsp	pepper

Procedure:

Heat butter over medium heat in a pan. Add lamb and brown slightly.
In a bowl, combine almonds, onions, yogurt and ginger. Mix well. Add cream, coriander and cardamom.
Pour this mixture over the lamb pieces and bring to a boil. Reduce heat and simmer for at least 1-1/2 hours or until meat is tender. Season with salt and pepper.

Makes 6 to 8 servings.

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