Ingredients
- 3 garlic (cloves)
- 2 cubed lamb
- 1 sticks of cinnamon
- 3/8 boiling water
- 2 c coconut milk
- 2 c yogurt (unflavored)
- 2 c onions (chopped)
- 3/4 c boiling water
- 1/2 c water (cold)
- 1/2 cup almonds (unsalted)
- 1/4 c ghee
- 2 ts ginger (chopped fresh)
- 2 ts salt
- 2 ts caraway seeds
- 1/2 ts cardamom seeds
- 1/2 ts chili pepper (ground red)
- 1 ts saffron threads
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.