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LOCATION: Recipes >> Indian >> Lamb Curry 06

Print this Recipe    Lamb Curry 06

Lamb with Yoghurt Coconut Milk & Almond Masala
Yield: 6 servings

1 tsp saffron threads
2 tsp caraway seeds
1/4 cup ghee (or melted butter)
1/2 tsp cardamom seeds
2 cup chopped onions
2 tsp chopped fresh ginger
2 cup coconut milk
1/2 cup cold water
2 cup unflavored yoghurt
2 tsp salt
4 1 in stick of cinnamon
6 whole cloves
3 cloves garlic chopped
1/2 tsp grnd red chili pepper
3/4 cup boiling water
2 lb cubed lamb
1/2 cup 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.

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