750g (1.5 lb) boneless leg of lamb, cut
into cubes
150ml (1/4 pint) natural yogurt
1/2 tsp saffron threads, soaked in 2 tbsp
boiling water for 10 minutes
1 tsp salt
2 tbsp ghee
1/4 tsp ground cardamom
1/2 tsp cinnamon
1.5 tsp ground cumin
300ml (1/2 pint) coconut milk
3 tbsp chopped coriander leaves
Curry paste -
2 onions, finely chopped
3 garlic cloves, chopped
2.5 cm (1 inch) piece of fresh root
ginger, peeled and chopped
2 green chilies, deseeded and chopped
50g (2 oz) ground almonds
150ml (1/4 pint) water
Method :
Put the lamb
in a non-metallic bowl. Mix together the yogurt, saffron and its water
and the salt. Pour over the lamb, cover and leave to marinate for 2
hours.
Place the curry
paste ingredients in a blender or food processor and blend to a smooth
paste.
Heat the ghee
in a frying pan, add the cardamom, cinnamon and cumin and fry over a low
heat for 1 minute. Stir in the curry paste and cook, stirring frequently,
for another 5 minutes.
Add the coconut
milk and the lamb and saffron yogurt, bring to the boil, then turn down
the heat. Cover and cook very gently, stirring occasionally, for 45
minutes, or until the lamb is tender and the sauce is thick.
Stir in 2 tbsp
of the coriander leaves and serve with the rest of the coriander scattered
over the top.
Serves 4
This favorite mild lamb curry is cooked
with yogurt, coconut milk, saffron, ginger and ground almonds. Serve
with cold beer for a perfect summer supper.
