Lamb w/ Yoghurt, Coconut Milk &Amp; Almond Masala (Bad
1 ts Saffron threads 2 c Unflavored yoghurt 2 ts Caraway seeds 2 ts Salt 1/4 c Ghee (or melted butter) 4 ea 1 in stick of cinnamon 1/2 ts Cardamom seeds 6 ea Whole cloves 2 c Chopp...
Ingredients
- 1ts saffron threads 2 c unflavored yoghurt
- 2ts caraway seeds 2 ts salt
- 1/4c ghee (or melted butter) 4 ea 1 in stick of cinnamon
- 1/2ts cardamom seeds 6 ea whole cloves
- 2c chopped onions 3 ea cloves garlic, chopped
- 2ts chopped fresh ginger 1/2 ts ground red chili pepper
- 2c coconut milk 3/4 c boiling water
- 1/2c cold water
Directions
- 1
1 ts Saffron threads 2 c Unflavored yoghurt 2 ts Caraway seeds 2 ts Salt 1/4 c Ghee (or melted butter) 4 ea 1 in stick of cinnamon 1/2 ts Ca
- 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