Lamb W/ Yoghurt, Coconut Milk & Almond Masala (badami Gosht)

Total Time: 1 hr 28 mins

Ingredients

• Servings: 6
• 1 teaspoon saffron thread
• 2 cups plain yogurt
• 2 teaspoons caraway seeds
• 2 teaspoons salt
• 1/4 cup ghee
• 4 cinnamon sticks (1 inch long)
• 1/2 teaspoon cardamom seed
• 6 whole cloves
• 2 cups onions, chopped
• 3 cloves garlic, chopped
• 2 teaspoons fresh ginger, chopped
• 1/2 teaspoon ground red chili pepper
• 2 cups coconut milk
• 3/4 cup boiling water
• 1/2 cup water, cold
• 2 lbs lamb, cubed
• 1/2 cup unsalted almonds

Recipe

• 1 drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes.
• 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.
• 9 add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger.
• 10 lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown.
• 11 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.
• 12 stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally.
• 13 pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender.
• 14 to serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.