Method Prepare Lamb 1. Wash and rinse Lamb.
Add Lamb and water and bring to a near boil, Turn down the heat as soon as you see tiny air bubbles start rising to the surface in abundance, You do not want lamb to be in boiling water to prevent it from toughening. Cook at low simmer for 10 minutes. Drain out water. The purpose is not to cook the lamb. Lamb will be fully cooked later with Masala.
Nut Paste Use a food processor and large heavy cast iron skillet for this part.
Add Garlic and Ginger to Food Processor and Process in Pulse mode.
Add Tomatoes to the food processor and process smooth, set this aside in the food processor.
Heat the Ghee in cast iron pot, I use a 4 quart Lodge cast iron with cover.
Add the cashews and fry till lightly brown, remove cashews with a slotted spoon and add to the food processor and quick pulse till blended.
Add the Charoli nuts and fry till lightly browned, remove the Charoli nuts with a slotted spoon and add to the food processor and process.
Add water to Food Processor and Process till you have a loose Paste.
Sauté Masala 1. In the cast iron pot, with the left over Ghee from toasting the nuts and 3. Add onions to pan and Sauté about 8 minutes till clear.
Add cardamom, cloves, bay leaves, and cinnamon and cook for 2 minutes.
Add coriander, turmeric, cayenne and salt.
Add yogurt two tablespoons at a time until the entire yogurt has been added.
Add the lamb, and Cook covered on low heat for 2 hours till the lamb is tender.
Add the nut paste and simmer covered for 10 minutes.
Finish Sauce 1. Remove the lamb from the pot and set aside in the mixing bowl.
Ladle out the sauce and strain it through a sieve to remove solids (spices and bits of onions etcetera). We want a smooth creamy sauce.
Transfer the strained sauce to the pot. Turn on heat at low.
Stir in the saffron, Kewra and cream 5. Cook for 5 minutes and then shut off heat.
Stir in gold leafs and break them up until you have a sauce with little floating pieces of Gold.
Return the cooked lamb to the pot.
Serve with basmati rice
