LAMB W/ YOGHURT~ COCONUT MILK & ALMOND MASALA

      Title: LAMB W/ YOGHURT~ COCONUT MILK & ALMOND MASALA
  Categories: Ethnic, Lamb
       Yield: 6 Servings
  
       1 ts Saffron threads
       2 ts Caraway seeds
     1/4 c  Ghee (or melted butter)
     1/2 ts Cardamom seeds
       2 c  Chopped onions
       2 ts Chopped fresh ginger
       2 c  Coconut milk
     1/2 c  Cold water
       2 c  Unflavored yoghurt
       2 ts Salt
       4 ea 1 in stick of cinnamon
       6 ea Whole cloves
       3 ea Cloves garlic, chopped
     1/2 ts Ground red chili pepper
     3/4 c  Boiling 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]