Colossal Cookbook/ColossalCookbook.cdr/mm/mmindian/indian

Text File | 1991-01-05 | 29KB | 505 lines

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Vindaloo (Goan-style hot and sour pork)
Categories: Indian Ethnic Spicy Main dish
  Servings:  6

      2 t  whole cumin seeds                   2 ea Hot, dried red chilies
      1 t  black pepper corns                  1 t  cardamom seeds
      3 ea In stick cinnamon               1 1/2 t  black mustard seeds
      1 t  fenugreek seeds                     5 T  white wine vinegar
  1 1/2 t  salt                                1 t  brown sugar
      5 T  vegetable oil                       2 ea Medium onions cut into rings
  1 1/3 c  water                               2 lb pork cut into 1" cubes
      1 ea One in cube ginger chopped          8 ea Cloves garlic peeled
      1 T  ground coriander seeds            1/2 t  turmeric

  Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,
  black  mustard  seeds and fenugreek seeds in a coffee-grinder  or  other
  spice grinder.   Put the ground spices in a bowl.  Add the vinegar, salt
  and sugar.  Mix and set aside.
  Heat  the  oil in a wide,  heavy pot over a medium flame.   Put  in  the
  onions.   Fry,  stirring  frequently,  until  the onions turn brown  and
  crisp.   Remove  the onions with a slotted spoon and put them  into  the
  container  of  an  electric blender or food processor.   (Turn  off  the
  heat.)   Add  2-3  tablespoons of water to the  blender  and  puree  the
  onions.   Add this puree to the ground spices in the bowl.  (This is the
  vindaloo paste.  It may be made ahead of time and frozen.)
  Dry  off  the meat cubes with a paper towel and remove large  pieces  of
  fat, if any.
  Put  the ginger and garlic into the container of an electric blender  or
  food processor.  Add 2-3 tablespoons of water and blend until you have a
  smooth paste.
  Heat  the oil remaining in the pot once again over a medium-high  flame.
  When hot, put in the pork cubes, a few at a time, and brown them lightly
  on  all  sides.   Remove each batch with a slotted spoon and keep  in  a
  bowl.   Do all the pork this way.   Now put the ginger-garlic paste into
  the same pot.   Turn down the heat to medium.   Stir the paste for a few
  seconds.  Add the coriander and turmeric.  Stir for another few seconds.
  Add  the  meat,  any  juices that may have accumulated as  well  as  the
  vindaloo paste and the water.  Bring to a boil.  Cover and simmer gently
  for  an  hour  or until port is tender.   Stir a few times  during  this
  cooking period.  Serve with rice.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Goan-style Chicken with Roasted Coconut (Shakoothi)
Categories: Indian Main dish Ethnic Spicy
  Servings:  6

  2 1/4 T  coriander seeds                 2 1/4 t  whole cumin
  1 1/2 t  whole black mustard seeds       1 1/2 ea One inch stick cinnamon
      6 ea Hole cloves                       3/8 t  whole black peppercorns
    3/8 t  ground nutmeg                   1 1/2 ea Whole dried hot red chili
      3 c  grated fresh coconut            1 1/2 ea One in cube ginger chopped
      9 ea Cloves garlic                     3/4 ea Fresh hod green chili
  2 1/4 c  water                               6 T  vegetable oil
      3 ea Medium onions, minced           3 1/3 lb chicken parts, skinned
  2 1/4 t  salt

  Put the coriander seeds,  cumin seeds,  mustard seeds, cinnamon, cloves,
  peppercorns,  nutmeg  and red chili in a small frying pan.  Place over a
  medium  flame.   Now  quickly  'dry-roast'  the  spices,  stirring  them
  frequently until they emit a very pleasant  'roasted' aroma.  Empty  the
  spices  into  a  clean coffee grinder or spice grinder and  grind  until
  fine.  Put spiced in bowl.
  Put the coconut into the same frying pan and dry roast it over a  medium
  flame,  stirring all the time.  The coconut should pick up lots of brown
  flecks  and  also smell roasted.   Put the coconut in the bowl with  the
  other dry roasted spices.
  Put  the  garlic,  ginger,  and  green chili into the  container  of  an
  electric blender, along with some water.  Blend until you have a paste.
  Heat the oil in a 10-12 inch frying pan or saute pan over a medium  high
  flame.   When hot put in the onions.   Stir and fry them until they pick
  up  brown spots.   Now pour in the garlic-ginger mixture and stir  once.
  Turn  heat to medium.  Put in the chicken pieces,  salt,  as well as the
  spice  coconut mixture in the bowl.   Stir and fry the chicken  for  3-4
  minutes  or until it loses its pinkness and turn heat to low,  and  cook
  for  25  to  30 minutes or until chicken is tender.   Stir a  few  times
  during this cooking period, making sure that you turn over each piece of
  chicken so that it gets evenly colored.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Lamb with Spinach (Dilli Ka Saag Gosht)
Categories: Indian Main dish Spicy Ethnic
  Servings:  6

      8 T  vegetable oil                     1/4 t  black peppercorns
      6 ea Whole cloves                        2 ea Bay leaves
      6 ea Cardamom pods                       2 ea Medium onions finely chopped
      6 ea Garlic cloves chopped               1 ea Inch cube of ginger chopped
      2 lb cubed lamb                          2 t  ground cumin seeds
      1 t  coriander seeds                   1/4 t  cayenne pepper
      2 t  salt                                5 T  plain yogurt well beaten
      2 lb fresh spinach chopped             1/4 t  garam masala

  Heat the oil in a large pot over a medium-high flame.   When hot, put in
  the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir for a
  second.  Now put in the onions,  garlic and ginger.   Stir and fry until
  the onions develop brown specks.  Now add the meat, ground cumin, ground
  coriander,  cayenne pepper,  and 1q/2 of the salt.   Stir and fry for  a
  minute.   Add  1 tablespoon of the yogurt.   Stir and fry for a  minute.
  Keep doing this until all yogurt has been incorporated.  The meat should
  also  have a slightly browned look.   Add the spinach and the  remaining
  salt.   Stir to mix.   Keep stirring and cooking until the spinach wilts
  completely.   Cover  tightly and simmer on low heat for about 1 hour  or
  until meat is tender.
  Remove the lid and add the garam masala.  Turn the heat to medium.  Stir
  and  cook  another  5  minutes until most of the water  in  the  spinach
  disappears and you have a thick,  green sauce.   Remove the whole spices
  and serve.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita)
Categories: Indian Side dish Ethnic Spicy
  Servings:  6

  2 2/3 c  plain yogurt                        1 ea Cucumber peeled and grated
      2 T  finely chopped fresh mint         1/2 t  roasted cumin seeds
    1/4 t  cayenne pepper                      1 t  salt
    1/4 t  Black pepper

  Put  the  yogurt  in a bowl.   Beat lightly with a fork or  whisk  until
  smooth and creamy.   Add all the other ingredients and mix.   Cover  and
  refrigerate until ready to eat.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Shrimp in Indian Sauce
Categories: Indian Ethnic Main dish Fish Quick
  Servings:  4

  1 1/2 lb raw shrimp                          2 T  butter
    1/2 c  finely chopped onion              1/4 t  dried red pepper
    1/2 t  ground cumin                        1 ea Juice of a lime
      1 c  sour cream                        1/2 c  plain yoghurt
    1/4 c  chopped fresh coriander             1 x  Salt & pepper to taste

  Shell and devain the shrimp.  Rinse well and pat dry.  Set Aside.
  Heat  the butter in a skillet and add the onion.   Add the chili.   Cook
  briefly and add the shrimp,  salt and pepper to taste.   Cook,  stirring
  often,  about three minutes.   Add the cardamom and cumin and stir.  Add
  the  lime  juice,  sour cream,  and yoghurt.   Bring gently  to  a  boil
  stirring.  Sprinkle with coriander and serve hot with saffron rice.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Gujerati-style cabbage with carrots (Sambhara)
Categories: Indian Ethnic Side dish Spicy
  Servings:  4

    1/2 lb cabbage                           1/2 lb carrots
    1/2 ea Fresh hot green chili           2 2/3 T  vegetable oil
      1 pn Asafetida                         2/3 T  whole black mustard seed
      1 ea Hot dried red chili             13/16 t  salt
    1/3 t  sugar                           2 2/3 T  chopped fresh coriander
    2/3 t  lemon juice

  Core  the cabbage and cut it into fine,  long shreds.   Peel the carrots
  and grate them coarsely.  Cut the green chili into thin, long strips.
  Heat  the  oil in a wide,  casserole-type pot over a medium-high  flame.
  When  hot,  put in the asafetida.   A second later,  put in the  mustard
  seeds.   As soon as the mustard seeds begin to pop, put in the dried red
  chili.   Stir once.  The chili should turn dark red in seconds.  Now put
  in the cabbage,  carrots and green chili.   Turn the heat down to medium
  and stir the vegetables around for half a minute.   Add the salt,  sugar
  and green coriander.   Stir and cook for another 5 minutes or until  the
  vegetables  are  just done and retain some of their crispness.   Ad  the
  lemon juice.   Stir to mix.   (Remove the whole red chili before serving
  to those unfamiliar with Indian foods.)

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Spicy Green Beans (Masaledar sem)
Categories: Indian Ethnic Side dish Spicy
  Servings:  6

  1 1/2 lb fresh green beans                   1 ea In cube peeled chopped ginge
     10 ea Whole cloves garlic             1 1/2 c  water
      5 T  vegetable oil                       2 t  whole cumin seeds
      1 ea Dried hot red chili                 2 t  ground coriander
  1 1/4 t  salt                                3 T  lemon juice
      1 t  ground roasted cumin

  Trim  the green beans and cut them crosswise at 1/4 in  intervals.   Put
  the  ginger and garlic into the container of an electric blender or food
  processor.  Add 1/3 of the water and blend until fairly smooth.
  Heat the oil in a wide,  heavy saucepan over a medium flame.   When hot,
  put in the cumin seeds.   Five seconds later,  put in the crushed chili.
  As soon as it darkens,  pour in the ginger-garlic paste.   Stir and cook
  for about a minute.   Put in the coriander.   Stir a few times.  Now put
  in the chopped tomatoes.   Stir and cook for about 2 minutes, mashing up
  the tomato pieces with the back of a slotted spoon as you do so.  Put in
  the beans,  salt and the remaining water.  Bring to simmer.  Cover, turn
  heat  to  low  and cook for about 8-10 minutes or until  the  beans  are
  tender.   Remove the cover.   Add the lemon juice,  roasted cumin, and a
  generous  amount of freshly ground pepper.   Turn heat up and boil  away
  all of the liquid, stirring the beans gently as you do so.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Spiced Basmati Rice (Masaledar basmati)
Categories: Indian Ethnic Side dish Spicy
  Servings:  6

      2 c  basmati rice                        3 T  vegetable oil
      1 ea Small onion finely chopped        1/2 t  finely minced garlic
    1/2 t  garam masala                        1 t  salt
  2 2/3 c  chicken stock

  Pick over the rice an put in a bowl.   Wash in several changes of water.
  Drain.   Pour  fresh  water over the rice and let it soak for 1/2  hour.
  Drain in sieve for 20 minutes.
  Heat  the oil in a heavy-bottomed saucepan over a  medium  flame.   When
  hot,  put in the onion.  Stir and fry until the onion bits have browned.
  Add the rice,  green chili,  garlic, garam masala and salt.  Stir gently
  for  3  to 4 minutes until all the grains are coated with oil.   If  the
  rice begins to stick to the bottom of the pan,  turn down the heat.  Now
  pour  in  the stock and bring the rice to a boil.   Cover  with  a  very
  tight-fitting  lid,  turn heat to very,  very low and cook for 15 to  20
  minutes.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Curried Lamb
Categories: Indian Ethnic Main dish Spicy Easy
  Servings:  6

    1/3 c  dried onion                       1/4 c  warm water
      3 T  vegetable oil                       2 T  ground coriander
  1 1/2 t  ground cumin                        1 T  ground cardamom
      1 t  ground ginger                       1 t  turmeric
    1/2 t  garlic powder                     1/4 t  pepper
    1/8 t  ground red pepper                   2 lb 1" cubes lamb stew meat
      2 c  beef stock                          1 x  salt
    1/4 c  plain yogurt                        1 t  fresh lemon juice
      1 x  freshly cooked rice

  Soak  onion  in  water until soft about 5 minutes.   Heat oil  in  large
  skillet over medium high heat.  Add onion and saute until golden about 4
  minutes.   Reduce heat to low add spices and stir 1 minute.  Add lamb to
  skillet.   Increase  heat  to medium high and cook  stirring  frequently
  until  meat  is evenly browned 10 to 15 minutes.   Add stock  and  salt.
  Reduce  heat  to medium,  cover and cook until meat is tender  about  20
  minutes.   Simmer uncovered until sauce thickens about 20 minutes.  Stir
  in yogurt and lemon juice.  Serve immediately over cooked rice.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Curried Lamb
Categories: Indian Ethnic Main dish Spicy Easy
  Servings:  6

    1/3 c  dried onion                       1/4 c  warm water
      3 T  vegetable oil                       2 T  ground coriander
  1 1/2 t  ground cumin                        1 T  ground cardamom
      1 t  ground ginger                       1 t  turmeric
    1/2 t  garlic powder                     1/4 t  pepper
    1/8 t  ground red pepper                   2 lb 1" cubes lamb stew meat
      2 c  beef stock                          1 x  salt
    1/4 c  plain yogurt                        1 t  fresh lemon juice
      1 x  freshly cooked rice

  Soak  onion  in  water until soft about 5 minutes.   Heat oil  in  large
  skillet over medium high heat.  Add onion and saute until golden about 4
  minutes.   Reduce heat to low add spices and stir 1 minute.  Add lamb to
  skillet.   Increase  heat  to medium high and cook  stirring  frequently
  until  meat  is evenly browned 10 to 15 minutes.   Add stock  and  salt.
  Reduce  heat  to medium,  cover and cook until meat is tender  about  20
  minutes.   Simmer uncovered until sauce thickens about 20 minutes.  Stir
  in yogurt and lemon juice.  Serve immediately over cooked rice.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Rogan Josh
Categories: Indian Ethnic Entertain Easy Main dish
  Servings:  6

      2 ea 1" cubes of ginger chopped          8 ea cloves of garlic
  1 1/2 c  beef broth                         10 T  vegetable oil
      2 lb lamb or beef stew meat             10 ea whole black cardamoms
      2 ea bay leaves                          6 ea whole cloves
     10 ea whole peppercorns                   1 ea 1" stick cinnamon
      2 ea medium onions                       1 t  ground coriander
      2 t  ground black cumin                  4 t  red paprika
    1/2 t  cayenne pepper                  1 1/4 t  salt
      6 T  plain yogurt                      1/4 t  garam masala
      1 x  black pepper

  Put the ginger,  garlic, and 4 tablespoons water in blender.  Blend well
  until you have a smooth paste.
  Heat  the  oil in a wok to medium high heat.   Brown the meat  cubes  in
  several  batches  and set to one side.   Put the cardamom,  bay  leaves,
  cloves,  peppercorns, and cinnamon into the same hot oil.  Stir once and
  wait  until the cloves swell and the bay leaves begin to take on  color.
  Now  put in the onions.   Stir and fry for about 5 minutes or until  the
  onions  turn a medium brown color.  Put in the ginger garlic  paste  and
  stir for 30 seconds.   Add the fried meat cubes and juices.  Stir for 30
  seconds.   Now put in 1/6 of the yoghurt.   Stir and fry for 30
  seconds  or  until  the  yoghurt is well  blended.   Add  the  remaining
  yoghurt,  a  tablespoon at a time,  in the same way.   Stir and fry  for
  another 3-4 minutes.
  Now add the rest of the broth (a little more for beef than lamb).  Bring
  the contents of the pot to a boil, scraping in all browned spices on the
  sides  and bottom of the pot.   Cover,  turn heat to low and simmer  for
  about an hour if lamb and two if beef.  Every 10 minutes or so, give the
  meat a good stir.   When the meat is tender,  take off the lid, turn the
  heat  up to medium and boil away some of the liquid.   You should end up
  with a tender meat in a thick,  reddish brown sauce.   All the fat  that
  collects  in  the pot may be spooned off the top.   Sprinkle  the  garam
  masala and black pepper over the meat before you serve and mix them in.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Shahi Korma
Categories: Indian Ethnic Easy Entertain Main dish
  Servings:  6

      8 ea cloves garlic                       1 ea 1" cube of fresh ginger
      5 T  blanched slivered almonds           1 c  water or beef broth
      7 T  vegetable oil                       2 lb boned lamb or beef (1" cubes
     10 ea whole cardamom pods                 6 ea whole cloves
      1 ea 1" stick of cinnamon                2 ea medium onions chopped
      1 t  ground coriander                    2 t  black cumin ground
    1/2 t  cayenne pepper                  1 1/4 t  salt
  1 1/4 c  heavy cream                       1/4 t  garam masala

  Put the garlic,  ginger,  almonds,  and 6 tablespoons water in a blender
  and blend until you have a paste.
  Heat  the oil in a wide,  heavy,  preferable non-stick pot or wok over a
  medium-high heat.  When hot. put in just enough meat pieces so they lie,
  uncrowded in a single layer.    Brown the meat pieces on all sides, then
  remove them with a slotted spoon and put them in a bowl.   Brown all the
  meat this way.
  Put the cardamom, cloves, and cinnamon into the hot oil.  Within seconds
  the cloves will expand.  Now put in the onions.  Stir and fry the onions
  until they turn a brownish color.  Turn the heat down to medium.  Put in
  the paste from the blender as well as the coriander, cumin, and cayenne.
  Stir  and fry this mixture for 3-4 minutes or until it too  has  browned
  somewhat.    Now  put in the meat cubes as well as any liquid that might
  have accumulated in the meat bowl,  the salt, the cream, and rest of the
  water or broth (a bit more for beef).   Bring to a  boil.   Cover,  turn
  heat  to  low  and simmer lamb for 1 hour and beef for  2  hours.   Stir
  frequently during this cooking period.   Skim off any fat that floats to
  the top.  Sprinkle in the garam masala and mix.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Basmati Chaaval
Categories: Indian Ethnic Easy Side dish
  Servings:  6

      2 c  basmati rice                      3/4 t  salt
      1 T  unsalted butter                 2 2/3 c  water

  Pick the rice over and put in a bowl.  Wash in several changes of water.
  Drain.   Pour 3 times the water you have rice over the rice and let soak
  for 30 minutes hour.  Drain thoroughly.
  Combine the rice, salt, butter and the water in a pot.  Bring to a boil.
  Cover  with a tight fitting lid,  turn heat to very low and cook for  20
  minutes.   Lift  the lid,  mix gently but quickly with a fork and  cover
  again.  Cook for 5-10 minutes until tender.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Kashmiri Rogan Josh
Categories: Indian Ethnic Easy Entertain Main dish
  Servings:  6

      1 T  whole fennel seeds              3 1/4 c  plain yoghurt
      6 T  vegetable oil                       1 ea 3/4" stick of cinnamon
    1/2 t  whole cloves                    2 1/2 t  salt
      1 pn asafetida                           3 lb cubed lamb
      4 t  paprika                           1/2 t  cayenne pepper
  1 1/2 t  dried ginger                    3 2/3 c  water or beef broth
    1/4 t  garam masala

  Grind  the fennel seeds until find.   Put the yoghurt in a bowl and beat
  it with a fork until smooth and creamy.
  Heat  the oil in a large pot over a high flame.   When hot,  put in  the
  cinnamon and cloves.   A second later,  put in the ground asafetida.   A
  second after that,  put in all the meat and the salt.   Stir the meat an
  cook, still on a high flame for about 5 minutes.  Now put in the paprika
  and  cayenne and give the meat a good stir.   Slowly add the yoghurt,  a
  small amount at a time,  stirring the meat vigorously as you do so.  Add
  all  the yoghurt this way.   Keep cooking on high heat until all  liquid
  has  boiled  away and the meat pieces have browned  slightly.   Add  the
  fennel and ginger.   Give the meat some more good stirs.  Now put in the
  water  or broth,  cover so as to leave the lid very slightly  ajar,  and
  cook  on medium heat for 30 minutes.   Cover completely and cook on  low
  heat for another 45 minutes or until meat is tinder.   Stir a few  times
  as  the meat cooks,  making sure that there is always some liquid in the
  pot.
  Remove  the  lid and add the garam masala.   You should  have  a  thick,
  reddish brown sauce.  If it is too thin, boil away some of the liquid.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Garam Masala
Categories: Indian Spicy Easy Ethnic
  Servings:  6

      1 t  black cumin                         1 t  whole cloves
      1 t  black peppercorns                 1/4 ea average-sized nutmeg

  Place  all ingredients in a clean electric coffee grinder.   Grind until
  fine.   Store in a small jar with a tight-fitting lid.   Keep away  from
  heat and sunlight. This is a spice combo used in many Indian recipes.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Lamb with Cashew-Nut Curry (Korma)
Categories: Indian Main dish Spicy Entertain Ethnic
  Servings:  4

    1/4 c  unsalted cashews                    3 ea dried hot red chilies
      2 ea in piece of stick cinnamon          1 ea 1 in cube fresh ginger
    1/4 t  cardamom seeds                      3 ea whole cloves
      2 ea large garlic cloves peeled          2 T  poppy seed (white)
      1 T  coriander seeds                     1 t  cumin seeds
    1/2 t  saffron threads                     6 T  ghee (or melted butter)
      1 c  chopped onion                       2 t  salt
    1/2 c  unflavored yoghurt              1 1/2 lb lamb cut into 2" cubes
      2 T  finely chopped coriander            1 T  lemon juice
    1/4 c  boiling water                       1 c  cold water

  To make the masala,  combine the cashews,  chilies, ginger and the  cold
  water  and  blend  at  high speed for  1  minutes.   Add  the  cinnamon,
  cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.  Blend
  again until the mixture is completely pulverized.  Set the masala aside.
  Place  the saffron in a small bowl,  pour in boiling water and let  soak
  for at least 10 minutes.
  In  a  heavy skillet heat the ghee over moderate heat until  a  drop  of
  water flicked into it sputters instantly.   Add the onions and, stirring
  constantly,  fry for 7 or 8 minutes,  until soft and golden brown.  Stir
  in   the  salt  and  the  masala,   then  add  the  yoghurt.    Stirring
  occasionally,  cook over moderate heat until the ghee lightly films  the
  surface.
  Add  the lamb,  turning it about with a spoon to coat the pieces evenly.
  Squeeze the saffron between your fingers,  thin stir it and its  soaking
  liquid  into the skillet.   Reduce the heat to low,  cover tightly,  and
  cook  for  20 minutes,  turning the lamb cubes over from time  to  time.
  Scatter  1/2 of the fresh coriander over the lamb and continue  cooking,
  tightly covered for 10 minutes more, or until the lamb is tender.
  To  serve,  transfer  the  entire contents of the skillet  to  a  heated
  platter,  and  sprinkle the top with lemon juice and the remaining fresh
  coriander.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht)
Categories: Indian Spicy Entertain Ethnic Main dish
  Servings:  6

      1 t  saffron threads                     2 c  unflavored yoghurt
      2 t  caraway seeds                       2 t  salt
    1/4 c  ghee (or melted butter)             4 ea 1 in stick of cinnamon
    1/2 t  cardamom seeds                      6 ea whole cloves
      2 c  chopped onions                      3 ea cloves garlic chopped
      2 t  chopped fresh ginger              1/2 t  grnd red chili pepper
      2 c  coconut milk                      3/4 c  boiling water
    1/2 c  cold water

     2 lb  cubed lamb                        1/2 c  unsalted almonds
  Drop  the  saffron  threads into a small bowl or cup,  add  1/3  of  the
  boiling  water and soak for at least 10 minutes.   Pour the saffron  and
  its  soaking liquid into a deep bowl and stir in  the  yoghurt,  caraway
  seeds  and salt.   Add the lamb and turn it about with a spoon until all
  the pieces are evenly coated.  Marinate the lamb at room temperature for
  about 30 minutes.
  Meanwhile,  combine  the almonds and the rest of the boiling water in  a
  bowl, and soak for 10 minutes.  Pour the almonds and their soaking water
  into a blender and blend until you have a smooth paste.   Set aside.  In
  a  heavy casserole,  heat the ghee over moderate heat until fairly  hot.
  Add the cinnamon,  cardamom,  and cloves,  stir for a minute or so, then
  add the onions, garlic and ginger.  Lifting and turning them constantly,
  fry for 7 to 8 minutes until the onions are soft and golden brown.
  With a slotted spoon, remove the lamb from the marinade, add the meat to
  the casserole, and stir over moderate heat until it browns evenly.  Stir
  in  the marinade and the cold water,  then add the almond puree and  red
  pepper  and  cook for 10 minutes stirring  occasionally.   Pour  in  the
  coconut  mild,  bring  to a 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.

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