Name: Spiced Lamb with Yogurt (Khormya)
Ingredients: 2 lb Lamb boneless cubed 1"; 2 ts Ginger freshly grated; 2 Garlic cloves minced; 1/4 c Almonds slivers blanched; 2/3 c Yogurt plain; 1/2 c Water; 2 Onions med. chopped; 2 ts Coriander ground; 1/2 ts Cinnamon ground; 1/4 ts Cardomom ground; 1/2 ts Cloves ground; 6 Saffron strands; 3 tb Water boiling; 1 tb Red pepper flakes; 2 tb Butter unsalted melted; 2 ts Salt; 3 tb Corn oil

CATEGORY	CUISINE	TAG	YIELD
Meats	Kazakh	Kazakh, Ethnic, Lamb, Meat, Maindish	6	Servings

INGREDIENTS

2	lb	Lamb boneless cubed 1"
2	ts	Ginger freshly grated
2		Garlic cloves minced
1/4	c	Almonds slivers blanched
2/3	c	Yogurt plain
1/2	c	Water
2		Onions med. chopped
2	ts	Coriander ground
1/2	ts	Cinnamon ground
1/4	ts	Cardomom ground
1/2	ts	Cloves ground
6		Saffron strands
3	tb	Water boiling
1	tb	Red pepper flakes
2	tb	Butter unsalted melted
2	ts	Salt
3	tb	Corn oil

INSTRUCTIONS

Mix 1/2 of the onion with the ginger, red pepper, cloves, coriander,
cinnamon, cardamom, garlic & the 1/2 cup of water. If you have a blender
use this to blend them. If not mix well by hand. Put saffron into a bowl &
mix in the boiling water. Allow this to soak for at least 30 minutes. heat
the melted butter in a large saucepan fry the reserved 1/2 of the onion
until it starts to brown. Add the mixture from the blending and continue to
fry. Stir constantly and add salt. Reduce heat to medium and cook until the
liquid is drying up. Add the meat, the saffron water, and stir well. Reduce
heat to low cook for 10 minutes, add yogurt, stir in well, cover and cook
for 45 minutes covered stirring every few minutes. Thios best when served
with rice or flat noodles. ORIGIN: Dr. Khadisha Gurmaldaeva,
Almaty-Kazakhstan, Circa  1998 From: Dr. Donald Houston
Posted to MM-Recipes Digest  by "Donald Houston"
<docdonald@worldnet.att.net> on Sep 27, 1998

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