MMMMM----- Recipe via Meal-Master (tm) v8.02
  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.