Ingredients
- Saffron Thread
- Plain Yogurt
- Caraway Seeds
- Salt
- Ghee
- Cinnamon Sticks
- Cardamom Seed
- Whole Cloves
- Onions
- Garlic
- Fresh Ginger
- Ground Red Chili Pepper
- Coconut Milk
- Boiling Water
- Water
- Lamb
- Unsalted Almonds
Instructions
- 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