| Soak the saffron for 10 minutes, in 3 tablespoons
of boiling water. Pour it into a mixing bowl, with the yoghurt, the caraway
seeds and a pinch of salt. Add the lamb, cut into large cubes, and mix
together. Leave to marinate for 30 minutes. Soak the almonds in 8 tablespoons
of boiling water for 10 minutes. Drain them, saving their water. Finely
chop the almonds, put them in a mixer and blend to a smooth puree. In a
thick based casserole, heat up the oil and add the chopped onions, 2 chopped
cloves of garlic, the cinnamon, the cardamom, the cloves and 2 tablespoons
of grated ginger. Sauté for 8 to 10 minutes, stirring constantly.
Put the lamb, its marinade, 8 tablespoons of cold water, the almond paste
and the chilli powder into the casserole. Stir and cook for 10 minutes.
Pour in the coconut milk and simmer for approximately 20 minutes once you've
reached a boil. Remove the cinnamon stick and the cloves. Place the meat
onto a serving dish, coat with the sauce and serve with Creole rice and
a selection of chutneys.
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Ingredients
boned lamb shoulder (about 2 3/4 lbs)
Preparation Time 60 mn
Country: India |
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