• 5 tbsp Vegetable Oil
• 2 Cinnamon sticks
• 6 Garlic Cloves
• 1 tbsp Cardamom Seeds
• 1 large Onion (chopped)
• 2 Garlic Cloves (crushed)
• 1 1/2 inch Fresh Ginger (peeled and chopped)
• 1 1/2 lb Lean Lamb (cubed)
• 1 1/4 cup Yogurt (plain)
• 1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
• 1/2 tsp Chili Powder
• 1/2 cup Ground Almonds
• 1 tsp Salt
• 1 1/2 cup Coconut Milk
• 2 dried Red Chilies

Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.

Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, for about 5 minutes.

Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.

Grind almonds with enough water to form a thick paste. Add almond paste and whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low heat.

Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.

Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once.

by Pak101.com (few years ago!) / 949 views