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| 1 Esslöffel | Coriander seeds |
| 1 1/2 Teelöffel | Chilli flakes |
| 1000 Gramm | Boneless lamb (cubed) |
| 1/2 Teelöffel | ginger grated |
| 4 | cloves whole |
| 4 Esslöffel | Ghee or unsalted butter |
| 3/4 Tasse | Plain yoghurt |
| 1/2 Teelöffel | nutmeg |
| 1/2 Teelöffel | cardamom ground |
| 1 Tasse | water |
| 3 Teelöffel | garam masala |
| 1/4 Teelöffel | Powdered saffron |
| 1/2 Tasse | cream |
| 2 Esslöffel | Toasted almond flakes |
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In a dry pan, toast the coriander seeds until very aromatic. Add the chilli flakes and cook briefly, then grind to a fine powder.
Season the meat with ginger, and brown in the ghee or butter with the cloves. Sprinkle on the coriander and chilli.
Add the yoghurt, the meat, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally. Add the water, cover the pan and simmer for about 50 minutes until the meat is very tender. Uncover halfway through cooking to reduce the sauce is a drier curry is preferred.
Add the garam masala. Stir saffron into the cream and add to the pan. Cook gently, stirring for 3-4 minutes.
Serve over white rice and garnish with the toasted almond flakes.
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