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| 5 Esslöffel | vegetable oil |
| 2 | Cinnamon sticks |
| 6 | cloves |
| 1 Esslöffel | Cardamom seeds |
| 1 gross | Onion chopped |
| 2 | cloves garlic crushed |
| 1 1/2 | Inch fresh ginger, peeled and chopped |
| 1 1/2 x ca. 450 g | Lean lamb, cubed |
| 1 1/4 Tasse | Yogurt(plain) |
| 1 Teelöffel | Saffron threads, soaked in |
| 2 Esslöffel | water boiling |
| 1/2 Teelöffel | Chilli pwd |
| 1/2 Tasse | almonds ground |
| 1 Teelöffel | salt |
| 1 1/2 Tasse | coconut milk |
| 2 | Dried red chillis |
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Heat oil in a saucepan.When hot , add cinnamon , cloves and cardamom and fry for 1 minute.Add onion and fry. Stirring occasionally, until it is soft.Add the garlic and ginger and fry for 3 minutes, stirring frequently.Add the lamb cubes and fry until they are evenly browned. Beat the yogurt , saffron mixture and chilli paste together, then stir mixture into lamb cubes.Cook for 1 minute. Beat the almonds with enough water to form a thick paste, then stir the paste into the lamb cubes , with the salt.Simmer for 15 minutes.Stir in coconut milk and chillis and reduce the heat to low.Simmer for 1 hour, or until the lamb is cooked through and tender.Uncover the pan for rhe last 10 minutes of cooking. Transfer to a warmed dish and serve at once. (serves 4 ) Preparation time 1 1/2 hours
This recipe is from Foods orient , India.
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