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Ingredients :
1.5 kg leg of lamb
1/2 teaspoon saffron strands
4
tablespoons boiling water
3
teaspoons salt
1
cup yogurt
1
small stick cinnamon
6
cardamom pods, bruised
6
while cloves
1
large onions, chopped finely
5
cloves garlic, chopped finely
2
teaspoons fresh ginger, grated finely
2
teaspoons ground cumin
2
tablespoons ground almonds
1
tablespoon fresh mint, chopped
2
tablespoons ghee
2
tablespoons oil
Method :
Bone the lamb leg and trim any excess fat
from the meat. Cut into 5 cm cubes. Fill a bowl with boiling water and
soak the saffron strands for 15 minutes. Press to diffuse as much color
and fragrance as possible with your fingers. Stir the saffron and salt
into the yogurt in a large bowl and add in the lamb to mix well. Cover and let
stand at room temperature while preparing the rest of the ingredients. Heat ghee and
oil in a heavy saucepan with a well-fitting lid. When hot add
the cinnamon, cardamom, cloves and fry over medium heat for a minute or
two. Add the
onion, garlic and ginger and continue frying and stirring until onion is
soft and golden, about 10 minutes. Add ground
cumin and fry for a minute longer. Drain lamb
from yoghurt marinade and add to the pan, turning pieces of lamb so that
they come in contact with the heat on all sides. Add the
marinade and ground almonds. Stir half cup
water into any marinade and ground almonds. Stir half cup
water into any marinade remaining in bowl and add to pan. Stir well,
reduce heat to low, cover and cook 1 hour or until lamb is tender and
gravy thick. Towards end
of cooking stir with wooden spoon to ensure gravy does not stick to the
bottom of the pan. Sprinkle with
mint, replace lid for 5 minutes, then serve hot with rice.
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