Lamb W/ Yoghurt Coconut Milk & Almond Masala Recipe

Lamb W/ Yoghurt Coconut Milk & Almond Masala Recipe

Ingredients:

1 tsp of saffron (threads)
2 tsp of caraway seeds
1/2 tsp of cardamom seeds
1/4 c of ghee/melted butter
2 c of onions; chopped
2 tsp of ginger (fresh); chopped
2 c of coconut milk
2 c of yogurt (unflavored)
2 tsp of salt
1/2 c of water (cold)
4 sticks of cinnamon (1-in)
3 pcs cloves of chopped garlic
6 cloves (whole)
1/2 tsp of chili pepper (red); ground
3/4 c of water (boiling)
2 lbs of lamb; cubed
1/2 c of almonds (unsalted)

Instructions:

Put boiling water (1/3 c) in small cup or bowl, soak threads of saffron for around 10 min. Then pour everything into deeper bowl. Add caraway, salt and yogurt.

Coat all pieces of lamb with mixture. Marinate it for around 30 min. at room temp. In another bowl, soak almonds with remaining boiled water for around 10 min.

Pour almonds along with soaked water inside blender then process ’til it turns into even paste. Put aside. Heat ghee in big casserole over medium heat.

Add cardamom, cloves and cinnamon, stirring for one minute before adding garlic, ginger and onions.

Fry mixture for around 7-8 min. until onions turn golden and soft. Using holed spoon, take lamb out of marinade, put it into casserole, stirring over medium heat ’til it evenly browns.

Pour cool water and marinade along with puree (almond) and pepper. Cook this for around 10 min., occasionally stirring.

After pouring coconut milk, boil then simmer (covered partially) for around 20 min. or ’til lamb appears tender.

Before serving, discard cloves and cinnamon. Mound lamb artily on platter, topping it with sauce.

This serves 6.

>> Lamb W/ Yoghurt Coconut Milk & Almond Masala Recipe