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LOCATION: Recipes >> Indian >> Lamb Curry 08

Print this Recipe    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.


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