Ingredients Jump to Instructions ↓

  1. 2 lb Lamb boneless cubed

  2. 1"

  3. 2 ts Ginger freshly grated

  4. 2 ea Garlic cloves minced

  5. 1/4 c Almonds slivers blanched

  6. 2/3 c Yogurt plain

  7. 1/2 c Water

  8. 2 ea Onions med. chopped

  9. 2 ts Coriander ground

  10. 1/2 ts Cinnamon ground

  11. 1/4 ts Cardomom ground

  12. 1/2 ts Cloves ground

  13. 6 ea Saffron strands

  14. 3 tb Water boiling

  15. 1 tb Red pepper flakes

  16. 2 tb Butter unsalted melted

  17. 2 ts Salt

  18. 3 tb Corn oil

Instructions Jump to Ingredients ↑

  1. Method : Mix 1/2 of the onion with the ginger, red pepper, cloves, coriander, cinnamon, cardamom, garlic & the 1/2 cup of water. If you have a blender use this to blend them. If not mix well by hand. Put saffron into a bowl & mix in the boiling water. Allow this to soak for at least 30 minutes. heat the melted butter in a large saucepan fry the reserved 1/2 of the onion until it starts to brown. Add the mixture from the blending and continue to fry. Stir constantly and add salt. Reduce heat to medium and cook until the liquid is drying up. Add the meat, the saffron water, and stir well. Reduce heat to low cook for 10 minutes, add yogurt, stir in well, cover and cook for 45 minutes covered stirring every few minutes. Thios best when served with rice or flat noodles.


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