Ingredients

• 1 tablespoon cardamom seeds
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 ½ inch fresh ginger, peeled and chopped
• 1 ½ pounds lean lamb, cubed
• 1 ¼ cups yogurt (plain)
• 1 teaspoon saffron threads, soaked in
• 2 tablespoons boiling water
• ½ teaspoon chili powder
• ½ cup ground almonds
• 1 teaspoon salt
• 1 ½ cups coconut milk
• 2 dried red chilis

Directions

• Directions
• Heat oil in a saucepan. When hot add cinnamon, cloves and cardamom and fry for 1 minute. Add onion and fry stirring until it is soft.
• Add the garlic and ginger and fry for 3 minutes, stirring frequently. Add the lamb cubes and fry until they are evenly browned.
• Beat the yogurt, saffron mixture and chili paste together then stir mixture into lamb cubes, cook for 1 minute.
• Beat the almonds with enough water to form a thick paste then stir the paste into the lamb cubes with the salt.
• Simmer for 15 minutes. Stir in coconut milk and chilis and reduce the heat to low. Simmer for 1 hour or until the lamb is cooked through and tender.
• Uncover the pan for the last 10 minutes of cooking. Transfer to a warmed dish and serve at once.