Preparation:
Drop the saffron threads into a small bowl or cup, add
1/3 of the boiling water and soak for at least 10
minutes. Pour the saffron and its soaking liquid into
a deep bowl and stir in the yoghurt, caraway seeds and
salt. Add the lamb and turn it about with a spoon until
all the pieces are evenly coated. Marinate the lamb at
room temperature for about 30 minutes. Meanwhile,
combine the almonds and the rest of the boiling water
in a bowl, and soak for 10 minutes. Pour the almonds
and their soaking water into a blender and
blend until you have a smooth paste. Set aside. In a
heavy casserole, heat the ghee over moderate heat until
fairly hot. Add the cinnamon, cardamom, and cloves,
stir for a minute or so, then add the onions, garlic and
ginger. Lifting and turning them constantly, fry for 7
to 8 minutes until the onions are soft and golden brown.
With a slotted spoon, remove the lamb from the marinade,
add the meat to the casserole, and stir over moderate
heat until it browns evenly. Stir in the marinade and
the cold water, then add the almond puree and red pepper
and cook for 10 minutes stirring occasionally. Pour in
the coconut mild, bring to a boil, and simmer partially
covered for 20 minutes, or until the lamb is tender.
To serve, discard the cinnamon and cloves, mound the
lamb attractively on a deep heated platter, and pour the
sauce over it. |
