750 gms lean lamb, cubed
5 tablespoons vegetable oil
2 cinnamon sticks
1 large onion chopped
2 garlic cloves, crushed
6 garlic cloves
1 tablespoon cardamom seeds
1 1/2 inch fresh ginger, peeled and chopped
1 1/4 cup yogurt (plain)
1 tsp saffron threads, soaked in 2 tablespoon boiling water
1 1/2 cup coconut milk
2 dried red chillies
1/2 tsp chilli powder
1/2 cup ground almonds
1 tsp salt
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, saute until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubed and fry until brown, for about 5 minutes.
Whisk yogurt, saffron mixture, salt and chilli powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add paste and whole chillies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or till 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.