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" Sticks Of Cinnamon
1/2 ts Cardamom Seeds
6 Whole Cloves
2 c Chopped Onions
3 Cloves Garlic, Chopped
2 ts Chopped Fresh Ginger
1/2 ts Ground Red Chili Pepper
2 c Coconut Milk
3/4 c Boiling Water
1/2 c Cold Water
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 puree
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 milk,
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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