Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala
Categories: Lamb Entree Ethnic
Yield: 6 Servings
| 1 | ts | Saffron threads |
| 2 | c | Unflavored yogurt |
| 2 | ts | Caraway seeds |
| 2 | ts | Salt |
| 1/4 | c | Ghee (or melted butter) |
| 4 | | 1" stick of cinnamon |
| 1/2 | ts | Cardamom seeds |
| 6 | | Whole cloves |
| 2 | c | Chopped onions |
| 3 | | Cloves garlic chopped |
| 2 | ts | Chopped fresh ginger |
| 1/2 | ts | Cayenne pepper |
| 2 | c | Coconut milk |
| 3/4 | c | Boiling water |
| 1/2 | c | Cold 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.