-
Bone the
lamb.
-
Trim skin and
excess fat from meat and cut into 5 cm cubes.
-
Soak saffron
strands in the boiling water until soft, about 10 minutes.
-
Then press
strands between fingers to diffuse as much color and fragrance as
possible.
-
Stir saffron
and salt into the yoghurt in a large bowl.
-
Add lamb and
mix well.
-
Cover and let
stand at room temperature while preparing the rest of the ingredients.
-
Heat ghee and
oil in a heavy saucepan with a well-fitting lid.
-
When hot add
the cinnamon, cardamom, cloves and fry over medium heat for a minute or
two.
-
Add the
onion, garlic and ginger and continue frying and stirring until onion is
soft and golden, about 10 minutes.
-
Add ground
cumin and fry for a minute longer.
-
Drain lamb
from yoghurt marinade and add to the pan, turning pieces of lamb so that
they come in contact with the heat on all sides.
-
Add the
marinade and ground almonds.
-
Stir half cup
water into any marinade and ground almonds.
-
Stir half cup
water into any marinade remaining in bowl and add to pan.
-
Stir well,
reduce heat to low, cover and cook 1 hour or until lamb is tender and
gravy thick.
-
Towards end
of cooking stir with wooden spoon to ensure gravy does not stick to the
bottom of the pan.
-
Sprinkle with
mint, replace lid for 5 minutes, then serve hot with rice.