Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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