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

Recipe by HappyBunny
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READY IN: 1hr 28mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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