Ingredients
|
Quantity
|
Saffron thread
|
1 tsp
|
Caraway seeds
|
2 tsp
|
Ghee or melted butter
|
½ tsp
|
Cardamom seeds
|
½ tsp
|
Onions – chopped
|
2 cups
|
Fresh ginger – chopped
|
2 tsp
|
Coconut milk
|
2 cups
|
Cold water
|
½ cup
|
Unflavored yoghurt
|
2 cups
|
Salt
|
2 tsp
|
1” cinnamon stick
|
4 piece
|
Whole cloves
|
6
|
Garlic cloves – chopped
|
3
|
Red chilli pepper – powdered
|
½ tsp
|
Boiling water
|
¾ cup
|
Cubed lamb
|
2 pounds
|
Unsalted almonds
|
½ cup
|
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 yogurt, 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.