Lamb with Yoghurt, Coconut Milk and Almond Masala
1 ts Saffron Threads 2 c Unflavored Yogurt 2 ts Caraway Seeds 2 ts Salt 1/4 c Ghee (Or Melted Butter) 4 1" Sticks Of Cinnamon 1/2 ts Cardamom Seeds 6 Whole Cloves 2 c Chopped Onion...
Ingredients
- 1ts saffron threads
- 2c unflavored yogurt
- 2ts caraway seeds
- 2ts salt
- 1/4c ghee (or melted butter)
- 41" sticks of cinnamon
- 1/2ts cardamom seeds
- 6whole cloves
Directions
- 1
1 ts Saffron Threads 2 c Unflavored Yogurt 2 ts Caraway Seeds 2 ts Salt 1/4 c Ghee (Or Melted Butter) 4 1" Sticks Of Cinnamon 1/2 ts Cardamo
- 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 puree over moderate heat until fairly hot