Indian: Lamb Curry 08 by Recipe Cottage

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	Lamb Curry 08

		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-inch sticks cinnamon 6 whole cloves 3 cloves garlic, chopped 1/2 tsp ground 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 Set a side. 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.