Cook the Book: Lamb Korma in an Almond-Saffron Sauce

One 1-inch piece fresh ginger, peeled and chopped

2 good-sized cloves garlic, chopped

3 tablespoons olive or canola oil

One 2-3-inch cinnamon stick

8 cardamom pods

5 whole cloves

2 bay leaves

1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 to 1 1/2-inch cubes

3/4 teaspoon cayenne pepper

1 1/4 teaspoons salt

1/2 teaspoon saffron threads, crumbled

1/2 cup heavy cream