Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

2 lb cubed lamb 1/2 c
unsalted almonds 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.

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