Lamb w/ Yoghurt, Coconut Milk & Almond Masala
1 t Saffron threads 2 c Unflavored yoghurt 2 t Caraway seeds 2 t Salt 1/4 c Ghee (or melted butter) 4 1 in stick of cinnamon 1/2 t Cardamom seeds 6 Whole cloves 2 c Chopped onions
Ingredients
- 1t saffron threads
- 2c unflavored yoghurt
- 2t caraway seeds
- 2t salt
- 1/4c ghee (or melted butter)
- 41 in stick of cinnamon
- 1/2t cardamom seeds
- 6whole cloves
Directions
- 1
1 t Saffron threads 2 c Unflavored yoghurt 2 t Caraway seeds 2 t Salt 1/4 c Ghee (or melted butter) 4 1 in stick of cinnamon 1/2 t Cardamom
- 2
Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt
- 3
Add the lamb and turn it about with a spoon until all the pieces are evenly coated
- 4
Marinate the lamb at room temperature for about 30 minutes
- 5
Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes
- 6
Pour the almonds and their soaking water into a blender and blend until you have a smooth paste
- 7
Set aside
- 8
In a heavy casserole, heat the ghee over moderate heat until fairly hot