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5 T vegetable oil
2 cinnamon sticks
6 cloves
1 T cardamom seeds
1 large onion chopped
2 garlic cloves ,crushed
1 1/2 inch fresh ginger,peeled and chopped
1 1/2 lb lean lamb,cubed
1 1/4 cup yogurt(plain)
1 tsp saffron threads,soaked in 2 T boiling water
1/2 tsp chilli pwd
1/2 cup ground almonds
1 tsp salt
1 1/2 cup coconut milk
2 dried red chillis

Heat oil in a saucepan.When hot ,add cinnamon ,cloves and cardamom
and fry for 1 minute. Add onion and fry.stirring occasionally,until
it is soft. Add the garlic and ginger and fry for 3 minutes,stirring
frequently.Add the lamb cubes and fry until they are evenly browned.

Beat the yogurt, saffron mixture and chilli paste together, then
stir mixture into lamb cubes. Cook for 1 minute.

Beat the almonds with enough water to form a thick paste, then stir
the paste into the lamb cubes, with the salt. Simmer for 15 minutes.
Stir in coconut milk and chillis and reduce the heat to low. Simmer
for 1 hour, or until the lamb is cooked through and tender. Uncover
the pan for the last 10 minutes of cooking.

Transfer to a warmed dish and serve at once.

(serves 4 )


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