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LOCATION: Recipes >> Indian >> Lamb Curry 07

Print this Recipe    Lamb Curry 07

Lamb with Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)
Yield: 6 servings

1 tsp saffron threads
2 cup unflavored yoghurt
2 tsp caraway seeds
2 tsp salt
1/4 cup ghee (or melted butter)
4 ea 1 in stick of cinnamon
1/2 tsp cardamom seeds
6 ea whole cloves
2 cup chopped onions
3 ea cloves garlic chopped
2 tsp chopped fresh ginger
1/2 tsp ground red chili pepper
2 cup coconut milk
3/4 cup boiling water
1/2 cup cold 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 on a deep
heated platter, and pour the sauce over it.

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