| |
|
| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
1 teaspoon saffron threads
2 cups unflavored yoghurt
2 teaspoons caraway seeds
2 tablespoons salt
2 pounds lean boneless lamb leg or shoulder, cut into 3-inch cubes
½ cup unsalted blanched almonds
½ cup ghee
A 4-inch piece of stick cinnamon
6 whole cloves
2 cups finely chopped onions
2 teaspoons finely chopped garlic
2 teaspoons scraped, finely chopped fresh ginger root
½ teaspoon ground hot red pepper
3 cups coconut milk made from 1 fresh coconut and 3 cups water
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Drop the saffron threads into a small bowl or cup, add 3 tablespoons of boiling water, and soak for 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.
|
2. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and ½ cup of boiling water in a bowl, and soak them for 10 minutes. Pour the almonds and their soaking water into the jar of a blender and blend at high speed until the almonds are reduced to a smooth puree. Set aside.
|
3. In a heavy 4- to 5-quart casserole, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger.
|
4. Lifting and turning them constantly, fry for 7 or 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 ½ cup of cold water, then add the almond puree and red pepper and cook for 10 minutes, stirring occasionally.
|
5. Pour in the coconut milk, bring it 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.
|
|
|
|
|
|
|
