Lamb W/ Yoghurt, Coconut Milk & Almond Masala Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 t: saffron threads,
2 cup: unflavored yoghurt,
2 t: caraway seeds,
2 t: salt,
1/4 cup: ghee, or melted butter
4 each: 1 in stick of cinnamon,
1/2 t: cardamom seeds,
6 each: whole cloves,
2 cup: chopped onions,
3 each: cloves garlic chopped,
2 t: chopped fresh ginger,
1/2 t: grnd red chili pepper,
2 cup: coconut milk,
3/4 cup: boiling water,
1/2 cup: cold water,
2 lbs: cubed lamb,
1/2 cup: ,
Directions:
unsalted almonds 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.
Source from luhu.jp
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.
Source from luhu.jp