Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)

Title:
Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)

Yield:
6 Servings

Categories:
Indian,
Spicy,
Entertain,
Ethnic,
Main
Dishes




Ingredients:





     1 ts Saffron threads


     2 ts Caraway seeds


   1/4 c  Ghee (or melted butter)


   1/2 ts Cardamom seeds


     2 c  Chopped onions


     2 ts Chopped fresh ginger


     2 c  Coconut milk


   1/2 c  Cold water


     2 c  Unflavored yoghurt


     2 ts Salt


     4    1 in stick of cinnamon


     6    Whole cloves


     3    Cloves garlic chopped


   1/2 ts Grnd red chili pepper


   3/4 c  Boiling 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 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.


 


 From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip