5 Tablespoon vegetable oil,
2 Cinnamon sticks,
6 garlic cloves,
1 Tablespoon cardamom seeds,
1 large onion chopped,
2 garlic cloves, crushed,
1 1/2 inch fresh ginger,peeled and chopped,
1 1/2 lb lean lamb, cubed,
1 1/4 cup yogurt (plain),
1 tsp saffron threads,soaked in 2 Tablespoon boiling water,
1/2 tsp chili powder,
1/2 cup ground almonds,
1 tsp salt,
1 1/2 cup coconut milk,
2 dried red chilies.
Heat oil in a heavy saucepan.
Add cinnamon, cloves and cardamom and fry for 1 minute.
Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently.
Add lamb cubes and fry until brown, about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes.
Cook for 5 minutes.
Grind almonds with enough water to form a thick paste.
Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy.
Simmer for 5 minutes over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
Uncover the pan for the last 10 minutes of cooking.
Transfer to a warmed dish and serve at once.
• Serves: 6 People.
• Preparation Time: 15 minutes.
• Cooking Time: 60 minutes.