Title: Lamb w/ yoghurt, coconut milk & almond masala
 Categories: Indian, Spicy, Entertain, Ethnic, Main dish
      Yield: 6 servings
 
      1 t  Saffron threads
      2 c  Unflavored yoghurt
      2 t  Caraway seeds
      2 t  Salt
    1/4 c  Ghee (or melted butter)
      4 ea 1 in stick of cinnamon
    1/2 t  Cardamom seeds
      6 ea Whole cloves
      2 c  Chopped onions
      3 ea Cloves garlic chopped
      2 t  Chopped fresh ginger
    1/2 t  Grnd red chili pepper
      2 c  Coconut milk
    3/4 c  Boiling water
    1/2 c  Cold water
 
     2 lb  cubed lamb                        1/2 c 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.