Spicy Lamb with Saffron and Almonds Recipe

Spicy Lamb with Saffron and Almonds Recipe

Ingredients :

1.5 kg leg of lamb

1/2 teaspoon saffron strands

4 tablespoons boiling water

3 teaspoons salt

1 cup yogurt

1 small stick cinnamon

6 cardamom pods, bruised

6 while cloves

1 large onions, chopped finely

5 cloves garlic, chopped finely

2 teaspoons fresh ginger, grated finely

2 teaspoons ground cumin

2 tablespoons ground almonds

1 tablespoon fresh mint, chopped

2 tablespoons ghee

2 tablespoons oil

 

Method :

Bone the lamb leg and trim any excess fat from the meat. Cut into 5 cm cubes. Fill a bowl with boiling water and soak the saffron strands for 15 minutes. Press to diffuse as much color and fragrance as possible with your fingers. Stir the saffron and salt into the yogurt in a large bowl and add in the lamb to mix well. Cover and let stand at room temperature while preparing the rest of the ingredients. Heat ghee and oil in a heavy saucepan with a well-fitting lid. When hot add the cinnamon, cardamom, cloves and fry over medium heat for a minute or two. Add the onion, garlic and ginger and continue frying and stirring until onion is soft and golden, about 10 minutes. Add ground cumin and fry for a minute longer. Drain lamb from yoghurt marinade and add to the pan, turning pieces of lamb so that they come in contact with the heat on all sides. Add the marinade and ground almonds. Stir half cup water into any marinade and ground almonds. Stir half cup water into any marinade remaining in bowl and add to pan. Stir well, reduce heat to low, cover and cook 1 hour or until lamb is tender and gravy thick. Towards end of cooking stir with wooden spoon to ensure gravy does not stick to the bottom of the pan. Sprinkle with mint, replace lid for 5 minutes, then serve hot with rice.

 

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