Enjoy this delicious treat with an easy to make recipe.
6 tbsp Vegetable Oil
2 Cinnamon sticks
6 Garlic Cloves
1 tbsp Cardamom Seeds
1 large Onion (chopped)
2 Garlic Cloves (crushed)
1 1/2 inch Fresh Ginger (peeled and chopped)
1 1/2 lb Lean Lamb (cubed)
1 1/4 cup Yogurt (plain)
1 tsp Saffron Threads, soaked in 2 Tbsp boiling water
1/2 tsp Chili Powder
1/2 cup Ground Almonds
1 tsp Salt
1 1/2 cup Coconut Milk
2 dried Red Chilies
Heat oil in a heavy bottomed saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, for about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add almond paste and whole chilies to lamb cubes, stir well. Simmer for 5 minutes, over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once.