Lamb in a Creamy Sauce - Chef Vikas Khanna

Lamb in a Creamy Sauce
Patiala Shahi Gosht
Serves 6
Patiala is one of the famous princely states of Punjab. Under the British rule this was the most important Sikh state and flourished with wealth and power under its Maharajas. These glorious palaces were famous for their feasts and entertainment. The kitchens were run by master chefs whose recipes were kept secret for generations. Lately they have been made public by the third generations of the royal cooks and now are being promoted through food festivals.
1 cup plain yogurt
2 medium-sized onions, peeled and quartered
A 4-inch piece of fresh ginger, peeled and coarsely chopped
3 tablespoons slivered blanched almonds
2 tablespoons ground coriander
2 teaspoons ground cardamom pods
Salt to taste
Freshly ground black pepper
1 cup heavy cream
2 pounds boneless lamb (preferably leg), cut into 1½-inch cubes
3 medium red potatoes, about 1 pound, peeled and quartered
Combine yogurt, onions, ginger and 2 tablespoons almonds in a blender and process to a fine puree. (You will have to stop and start the blending often to make a smooth mixture. Add 1 tablespoon of water to facilitate the process.)
Put pureed mixture, coriander, cardamom, salt, black pepper, heavy cream, and lamb cubes into large, heavy-bottomed pan.
Place over medium-high heat and bring to a boil. Reduce to simmer and cook, covered, stirring often, for 1 hour.
Add potatoes and continue simmering until potatoes are done and meat is very tender, about 40 minutes.
Check and stir often to keep sauce from sticking and burning.
Garnish with the reserved almonds and serve hot.

ENJOY!