*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Saffron threads
    2       c            Unflavored yoghurt
    2       t            Caraway seeds
    2       t            Salt
      1/4   c            Ghee (or melted butter)
    4                    1 in stick of cinnamon
      1/2   t            Cardamom seeds
    6                    Whole cloves
    2       c            Chopped onions
    3                    Cloves garlic chopped
    2       t            Chopped fresh ginger
      1/2   t            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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