Ingredients
- 5 black cardamom pods
- 4 garlic (cloves)
- 3 bay leaves
- 2 lamb (boneless)
- 2 onions
- 1 at a time
- 1 ginger (fresh)
- 1/2 meat the spice mixture (into)
- 85 gr ghee
- 60 ml cream (heavy)
- 45 ml milk (hot)
- 24 gr blanched almonds
- 16 ml rose water
- 8 gr coriander seeds
- 6 gr cayenne
- 6 gr cumin seeds
- 1 gr saffron threads
a little water from time to time. When the meat is tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with a pilaf or any Indian bread. NOTE: Ghee is sold in Indian markets. San Francisco Chronicle, 1. 81168831168.83.
