Lamb with yoghurt~ coconut milk & almond ma
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Lamb with yoghurt~ coconut milk & almond ma
  Lamb    Coconut    Indian    Almonds  
Last updated 6/12/2012 1:21:40 AM. Recipe ID 53991. Report a problem with this recipe.
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      Title: Lamb with yoghurt~ coconut milk & almond ma
 Categories: Indian, Lamb
      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" Sticks Of Cinnamon
    1/2 ts Cardamom Seeds
      6    Whole Cloves
      2 c  Chopped Onions
      3    Cloves Garlic, Chopped
      2 ts Chopped Fresh Ginger
    1/2 ts Ground 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 puree
  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 milk,
  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.

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Recipe ID 53991 (Apr 03, 2005)

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