Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Saffron threads
2 c Unflavored yoghurt
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 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
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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