Prep 0 mins
Cook 0 mins
- 1⁄4 cup unsalted cashews
- 3 dried hot red chilies
- 2 cinnamon sticks (1-inch long)
- 1 fresh ginger (1 inch cube)
- 1⁄4 teaspoon cardamom seed
- 3 whole cloves
- 2 cloves garlic, peeled
- 2 tablespoons poppy seeds (white)
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1⁄2 teaspoon saffron thread
- 6 tablespoons ghee or 6 tablespoons butter or 6 tablespoons butter, melted
- 1 cup onion, chopped
- 2 teaspoons salt
- 1⁄2 cup plain yogurt
- 1 1⁄2 lbs lamb, cut into 2" cubes
- 2 tablespoons coriander, finely chopped
- 1 tablespoon lemon juice
- 1⁄4 cup boiling water
- 1 cup water, cold
- To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
- Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
- Blend again until the mixture is completely pulverized.
- Set the masala aside.
- Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
- In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
- Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
- Stir in the salt and the masala, then add the yoghurt.
- Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
- Add the lamb, turning it about with a spoon to coat the pieces evenly.
- Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
- Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
- Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
- To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.