INGREDIENTS

INSTRUCTIONS

Chop the onions fine. Cut the lamb into 1/2x2-inch pieces. Soak the
saffron threads for 20 minutes in 2 tablespoons of boiling water. Fry
the almond slivers lightly. Peel and chop the ginger.  Heat half the
ghee or melted butter in a large saucepan. Add the  medium-sized onion
and fry, stirring occasionally, for 8 minutes or  until it is golden
brown. Add the meat and the yoghurt and stir to  mix. Cover the pan,
reduce the heat to low and simmer the lamb for 20  minutes.  Preheat
the oven to 175C/350F/Gas 4. Meanwhile prepare the spices.  Put all the
ingredients for the space paste into an electric blender.  Add 2
tablespoons or more of water or yoghurt and blend until the  mixture
forms a puree.  Heat the remaining ghee or melted butter in a
flameproof casserole.  Add the spicepaste and fry, stirring constantly,
for 5 minutes. Add a  spoonful of water and stir until the butter is
separated from the  spices. Add another spoonful of water and fry for a
minute. Add the  meat and yoghurt mixture and stir to mix. when the
mixture comes to  the boil cover the pan tightly and place it in the
oven. Reduce the  heat to 140C/275F/Gas 1 and cook for 1 hour. Remove
the casserole  from the oven. Stir in the saffrom and the soaking water
and the  slivered almonds. Increase the heat of the oven to
150C/300F/Gas 2  and return the casserole uncovered for about 30
minutes or until the  lamb is tender. Serve hot.  Source: Jane Grigson
(ed.): The World Atlas of Food. A Gourmet's  Guide to the Great
Regional Dishes of the World. Mitchell Beazley  Publishers 1974. This
edition: Spring Books, London 1988. ISBN 0 600  From: Heiko Ebeling    
Date: 09-30-96 (20:36)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 616
Calories From Fat: 363
Total Fat: 40.7g
Cholesterol: 167.5mg
Sodium: 730.3mg
Potassium: 892.2mg
Carbohydrates: 11.5g
Fiber: 3.7g
Sugar: 3.4g
Protein: 50.3g