MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gos
  Categories: Indian, Ethnic, Main dish
       Yield: 6 servings
  
       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 ea 1 in stick of cinnamon
       6 ea Whole cloves
       3 ea 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.
  
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