INGREDIENTS

INSTRUCTIONS

MASALA (SPICE PASTE
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
55929 7. Typed by Heiko Ebeling.
From: Heiko Ebeling                   Date: 09-30-96 (20:36)

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