Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos

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Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos
Categories: Ethnic, Lamb
Yield: 6 Servings

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 Chopped onions
3 ea Cloves garlic chopped
2 ts Chopped fresh ginger
1/2 ts Grnd red chili pepper
2 c Coconut milk
3/4 c Boiling water
1/2 c Cold water

2 lb cubed lamb 1/2 c unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of
the boiling water and soak for at least 10 minutes. Pour the
saffron and its soaking liquid into a deep bowl and stir in the
yoghurt, caraway seeds and salt. Add the lamb and turn it about with
a spoon until all the pieces are evenly coated. Marinate the lamb at
room temperature for about 30 minutes. Meanwhile, combine the
almonds and the rest of the boiling water in a bowl, and soak for 10
minutes. Pour the almonds and their soaking water into a blender and
blend until you have a smooth paste. Set aside. In a heavy
casserole, heat the ghee over moderate heat until fairly hot. Add
the cinnamon, cardamom, and cloves, stir for a minute or so, then
add the onions, garlic and ginger. Lifting and turning them
constantly, fry for 7 to 8 minutes until the onions are soft and
golden brown. 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. Stir in the marinade and the cold water,
then add the almond puree and red pepper and cook for 10 minutes
stirring occasionally. Pour in the coconut mild, bring to a
boil, and simmer partially covered for 20 minutes, or until the
lamb is tender. To serve, discard the cinnamon and cloves, mound the
lamb attractively on a deep heated platter, and pour the sauce over
it.

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