INGREDIENTS

INSTRUCTIONS

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.  From the TWSU BBS, 316-689-3779, C. Burdsal,
SYSOP  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip

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