Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Saffron threads 3 Cloves garlic chopped
2 c Unflavored yoghurt 2 ts Chopped fresh ginger
2 ts Caraway seeds 1/2 ts Grnd red chili pepper
2 ts Salt 2 c Coconut milk
1/4 c Ghee (or melted butter) 3/4 c Boiling water
4 1 in stick of cinnamon 1/2 c Cold water
1/2 ts Cardamom seeds 2 lb Cubed lamb
6 Whole cloves 1/2 c Unsalted almonds
2 c Chopped onions

Drop the saffron threads into a small bowl or cup, add 1/3 of
the boiling water and soak for at least 10 minutes. Pour the
saffron and its soaking liquid into a deep bowl and stir in the
yoghurt, caraway seeds and salt. Add the lamb and turn it about
with a spoon until all the pieces are evenly coated. Marinate the
lamb at room temperature for about 30 minutes. Meanwhile, combine the
almonds and the rest of the boiling water in a bowl, and soak for 10
minutes. Pour the almonds and their soaking water into a blender and
blend until you have a smooth paste. Set aside. In a heavy
casserole, heat the ghee over moderate heat until fairly hot. Add
the cinnamon, cardamom, and cloves, stir for a minute or so, then add
the onions, garlic and ginger. Lifting and turning them constantly,
fry for 7 to 8 minutes until the onions are soft and golden brown.
With a slotted spoon, remove the lamb from the marinade, add the meat
to the casserole, and stir over moderate heat until it browns evenly.
Stir in the marinade and the cold water, then add the almond puree
and red pepper and cook for 10 minutes stirring occasionally.
Pour in the coconut mild, bring to a boil, and simmer
partially covered for 20 minutes, or until the lamb is tender. To
serve, discard the cinnamon and cloves, mound the lamb attractively
on a deep heated platter, and pour the sauce over it.

Browse by categories