Saffron Lamb
- 1.3 kg of lamb shoulder, boneless
- a teaspoon of saffron threads
- 1/2l of yoghurt
- 2 teaspoons of caraway
- 75g of almonds, unpeeled, unsalted
- 3 tablespoons of oil
- 1 cinnamon bark
- 1/2 teaspoon of cardamom seeds
- 6 cloves, salt
- 4 plain onions, 4 garlic cloves
- a fresh ginger root
- 1/2 a teaspoon of ground red chilli
- 3/4l of coconut milk
- let the saffron bath 10 mins in 3 tablespoons of boiling water
- pour it in a bowl with the yoghurt, caraway, and a pinch of salt
- add the roughly chopped meat and stirr until the meat is well coated.
- let rest 30 minutes
- bath the almonds 10 minutes in 8 tablespoons of boiling water
- dry them and keep the water.
- finely cut them and put them back in the water, mix it until you obtain a smooth paste
- in a thick bottomed pot, heat the oil up, add the chooped onions and garlic bulbs, the cinnamon, cardamom, the cloves and 2 tablespoons of peeled and grated ginger, cook for 7-8 mins while stirring
- add the lamb mix, 8 tablespoons of cold water, the almond mash and the chilli.
- mix and let cook 10 minutes
- add the coconut milk bring to boiling point, lower the heat a bit and let it cook thus until the lamb meat is tender
- this should take around 20 minutes
- remove the cinnamon and the cloves, put the meat on a serving dish and cover with the sauce
- accompany with brown rice and chutneys.