Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)
Categories: Ethnic Lamb
Yield: 6 Servings
| 1 | ts | Saffron threads |
| 2 | c | Unflavored yoghurt |
| 2 | ts | Caraway seeds |
| 2 | ts | Salt |
| 1/4 | c | Ghee (or melted butter) |
| 4 | | 1 in 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 | Grnd red chili 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.