Lamb W/ Yoghurt, Coconut Milk & Almond Masala

---------- Recipe via Meal-Master (tm) v8.03

Title: LAMB W/ YOGHURT, COCONUT MILK & ALMOND MASALA
Categories: Ethnic, Lamb
Yield: 6 Servings

1 ts Saffron threads
2 ts Caraway seeds
1/4 c Ghee (or melted butter)
1/2 ts Cardamom seeds
2 c Chopped onions
2 ts Chopped fresh ginger
2 c Coconut milk
1/2 c Cold water
2 c Unflavored yoghurt
2 ts Salt
4 ea 1 in stick of cinnamon
6 ea Whole cloves
3 ea Cloves garlic, chopped
1/2 ts Ground red chili pepper
3/4 c Boiling water

2 lb cubed lamb 1/2 c
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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