MMMMM----- Recipe via Meal-Master (tm) v8.03
 
       Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos
  Categories: Ethnic, Lamb
       Yield: 6 Servings
 
       1 ts Saffron threads
       2 c  Unflavored yoghurt
       2 ts Caraway seeds
       2 ts Salt
     1/4 c  Ghee (or melted butter)
       4 ea 1 in stick of cinnamon
     1/2 ts Cardamom seeds
       6 ea Whole cloves
       2 c  Chopped onions
       3 ea Cloves garlic chopped
       2 ts Chopped fresh ginger
     1/2 ts Grnd red chili pepper
       2 c  Coconut milk
     3/4 c  Boiling water
     1/2 c  Cold 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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