Category: Lamb
Rating: 4.00
Servings: 6


Ingredients


1 teaspoon saffron threads
2 teaspoon caraway seeds
1/4 cup ghee (or melted butter)
1/2 teaspoon cardamom seeds
2 cup chopped onions
2 teaspoon chopped fresh ginger
2 cup coconut milk
1/2 cup cold water
2 cup unflavored yoghurt
2 teaspoon salt
4 1 in stick of cinnamon
6 whole cloves
3 cloves garlic chopped
1/2 teaspoon grnd red chili pepper
3/4 cup boiling water
2 lb cubed lamb
1/2 cup unsalted almonds

Directions: How to Cook Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)


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.

From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip


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Related recipes:
Shahi Korma (Lamb In Saffron And Cardamom Cream Sauce)
Lamb Chops Masala
Minced Lamb Samosas
Spiced Lamb With Onions
Malai Seekh (Skewered Creamy Lamb Kebabs)


Recent comments and reviews for this recipe:

Derek writes:

I love Indian food but am scared to make it. I can cook good but can I get the taste right. This one looks tasty and I will try. Thanks so much.


Posted on 19 Jun 2009, 10:47 ET

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