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