Ingredients Jump to Instructions ↓

  1. 1 teaspoon saffron

  2. 1/4 cup boiling water

  3. 2 cups plain yogurt

  4. 2 teaspoons caraway seed

  5. 2 teaspoons salt

  6. 2 pounds lamb, cubed

  7. 1/2 cup almonds

  8. 1/2 cup boiling water

  9. 1/4 cup butter

  10. 1 cinnamon stick

  11. 1/2 teaspoon ground cardamom

  12. 6 whole cloves

  13. 2 cups chopped onions

  14. 3 garlic cloves, minced

  15. 2 teaspoons minced gingerroot

  16. 1/2 cup cold water

  17. 1/2 teaspoon cayenne pepper

  18. 2 cups coconut milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine saffron and boiling water; soak for 10 minutes. Add yogurt, caraway seed, and salt. Add cubed lamb and toss to coat evenly. Marinate at room temperature for about 30 minutes. Meanwhile, combine almonds and boiling water in a bowl, and soak for 10 minutes. Pour the almonds and the soaking water into a blender and blend to a smooth paste; set aside. In a heavy skillet, heat butter until hot. Add cinnamon stick, cardamom, and whole cloves. Stir for 1 minute. Saute chopped onions, minced garlic, and minced gingerroot. Cook, stirring constantly, for 7 to 8 minutes, or until the onions are soft and golden brown. Remove the lamb from the marinade and add to the skillet. Cook over moderate heat until evenly browned. Stir in the marinade and cold water, then add the almond puree and cayenne pepper. Cook for 10 minutes, stirring occasionally. Pour in coconut milk, bring to a boil, reduce the heat, and simmer for 20 minutes, or until the lamb is tender. Discard the cinnamon stick and cloves.


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