Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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