Philadelphia spiced lamb

A really simple way to make a quick, spicy, creamy North African-style meal.

Philadelphia spiced lamb

Servings:	Serves 4
Calories per serving:	1044
Ready in:	40 minutes
Prep. time:	5 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	26th April 2013

Best recipe review Eazy curry 4.9/5 Not a bad curry, quick too. Paul R Smith

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg lamb pieces (tenderloin fillet if possible)
• 120 g Philadelphia Original
• 100 g ground almonds
• 1 teaspoon garam masala
• 4 cm piece of ginger peeled & chopped
• 2 cloves garlic
• 1 onion sliced
• 1 tablespoon oil

to serve

• serve with pitta breads and a green salad

Method

1. Place the Philly, almonds, ginger and, garlic into a blender with 200ml water and blend until smooth then stir in the garam masala.
2. Heat a large pan and add the oil, brown the meat on all sides then remove from the pan.
3. Lower the heat, tip in the onions and cook until they are soft and brown.
4. Return the meat to the pan and pour over the sauce.
5. Bring to a simmer and put a lid on the pan.
6. Cook for 30 mins until the lamb is cooked and tender.

Variations

If you don't have garam masala, use a mixture of chilli powder and a pinch of each, ground cinnamon, ground cumin, ground coriander and black pepper.

Recipe source

• The Philadelphia recipe website

*Equivalent as Salt 0.3g

See also

Other recipes using Philadelphia Original cream cheese:

• Philadelphia dauphinoise potatoes
• Philadelphia meatball pasta
• Philadelphia breakfast muffins
• Easy Philadelphia cheesecake
• Philadelphia spiced lamb
• Philadelphia smoked salmon party crackers
• Philadelphia scallops with sweet ginger and lime
• Philadelphia vanilla ice cream
• Philadelphia jacket potatoes with chicken mustard and honey
• Philadelphia asparagus and parma ham quiche
• Philadelphia cream cheese, sundried tomatoes and capers over spaghetti
• Philadelphia cream cheese, sundried tomatoes and capers over spaghetti (V)

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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