Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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