---------- Recipe via Meal-Master (tm) v8.03
  
       Title: LAMB W/ YOGHURT, COCONUT MILK & ALMOND MASALA
  Categories: Ethnic, Lamb
       Yield: 6 Servings
  
       1 ts Saffron threads
       2 ts Caraway seeds
     1/4 c  Ghee (or melted butter)
     1/2 ts Cardamom seeds
       2 c  Chopped onions
       2 ts Chopped fresh ginger
       2 c  Coconut milk
     1/2 c  Cold water
       2 c  Unflavored yoghurt
       2 ts Salt
       4 ea 1 in stick of cinnamon
       6 ea Whole cloves
       3 ea Cloves garlic, chopped
     1/2 ts Ground red chili pepper
     3/4 c  Boiling water
  
      2 lb  cubed lamb                        1/2 c
   unsalted almonds 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.
  
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