Recipe

Lamb W/ Yoghurt~ Coconut Milk & Almond Masala Recipe

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Ingredients

Directions

Step #1 Drop the saffron threads into a small bowl or c, add 1/3 of the boiling water & soak for at least 10 mins.
Step #2 Pour the saffron and its soaking liquid into a deep bowl & stir in the the yoghurt, caraway seeds & salt.
Step #3 Add the lamb & turn it about with a spoon until all the pieces are evenly coated.
Step #4 Marinate the lamb at room temperature for about 30 mins.
Step #5 Meanwhile, mix the almonds and the rest of the boiling water in a bowl, & soak for 10 mins.
Step #6 Pour the almonds & their soaking water into a mixer & mix until you have a smooth paste.
Step #7 Set aside.
Step #8 In a heavy casserole, heat the ghee over moderate heat until fairly hot.
Step #9 Add the cinnamon, cardamom, then add the onions, & cloves, stir for a min or so, garlic & ginger.
Step #10 Lifting & turning them constantly, fry for 7 to 8 mins until the onions are soft & golden brown.
Step #11 With a slotted spoon, add the meat to the casserole, remove the lamb from the marinade, & stir over moderate heat until it browns evenly.
Step #12 Stir in the marinade & the cold water, then add the almond puree & red pepper & cook for 10 mins stirring every once in awhile.
Step #13 Pour in the coconut mild, & let simmer partially covered for 20 mins, bring to a boil, or until the lamb is tender.
Step #14 To serve, mound the lamb attractively on a deep heated platter, discard the cinnamon & cloves, & pour the sauce over it.
Step #15 --.
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