---------- Recipe via Meal-Master (tm) v8.01
       Title: Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)
  Categories: Ethnic, Lamb
       Yield: 6 servings
       1 ts saffron threads                     2 c  chopped onions
       2 c  unflavored yoghurt                  3 ea cloves garlic chopped
       2 ts caraway seeds                       2 ts chopped fresh ginger
       2 ts salt                              1/2 ts grnd red chili pepper
     1/4 c  ghee (or melted butter)             2 c  coconut milk
       4 ea 1 in stick of cinnamon            3/4 c  boiling water
     1/2 ts cardamom seeds                    1/2 c  cold water
       6 ea whole cloves                   
      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.