Ingredients Jump to Instructions ↓

  1. Pinch of saffron threads (about 1/8 teaspoon)

  2. 1-1/4 cups heavy cream

  3. 8 cloves garlic

  4. 1 (1-inch) cube of fresh ginger, peeled

  5. 5 Tablespoons blanched slivered almonds

  6. 1 cup water or beef broth, divided use

  7. 7 Tablespoons vegetable oil

  8. 2 pounds boned lamb, cut into 1-inch cubes

  9. 10 whole cardamom pods

  10. 6 whole cloves

  11. 1 (1-inch) stick of cinnamon

  12. 2 medium onions, peeled and chopped

  13. 1 teaspoon ground coriander

  14. 2 teaspoons ground black cumin

  15. 1/2 teaspoon cayenne pepper

  16. 1-1/4 teaspoons salt

  17. 1/4 teaspoon garam masala

Instructions Jump to Ingredients ↑

  1. Gently warm the cream only until it begins to steam. Remove from heat, stir in saffron threads, and set aside.

  2. In a heavy-duty blender or small food processor , blend the garlic , ginger , almonds , and 7 tablespoons of the water or broth into a paste. Set aside.

  3. Place the oil in a heavy, deep non-stick skillet and heat over medium-high. Brown the lamb in batches, placing in a single layer, taking care not to crowd the skillet. Remove lamb to a bowl as you brown it and keep warm.

  4. Into the same pan, add the cardamom, cloves, and cinnamon to the remaining oil. As soon as the cloves expand (a matter of seconds), add the onions and stir-fry until lightly browned. Reduce heat to medium and add the garlic-ginger paste, coriander , cumin, and cayenne pepper. Continue to stir-fry until browned, another 3 to 4 minutes.

  5. Return the lamb (including any accumulated juices) to the onions and spices in the skillet along with the salt , heavy cream, and remaining water or broth. Cover and bring to a boil. Reduce heat to low and simmer lamb about 1 hour until tender, stirring frequently. Skim off any fat. Mix in the garam masala . Simmer an additional 3 minutes, remove cinnamon stick and any large spice pods. Serve with rice , if desired.

  6. Yield: 6 servings


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