Summary

Ingredients

• 1 teaspoon saffron threads
• 0.5 liter ½ yogurt
• 2 teaspoons caraway seeds
• 2 teaspoons, heaped salt
• 1 kg shoulder lamb, cut into cubes
• 75 g almond (s), unsalted and peeled
• 8 tablespoon ghee, (clarified Indian butter) or vegetable oil
• 10 cm cinnamon
• 0.5 teaspoon ½ cardamom pod (s), crushed
• 6 carnation (s)
• 4 medium onion (s)
• 2 cloves garlic)
• 2 teaspoon, heaped ginger root, grated
• 1 teaspoon, heaped chili powder
• 0.75 liter ¾ coconut milk
• 2 mango (s), cut into pieces

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Instructions

1. Soak the saffron threads in 3 spoons of boiling water for 10 minutes. Mix the yogurt, cumin and salt in a bowl.
2. Add the meat in cubes and marinate for 30 minutes.
3. Soak the almonds in 8 tablespoons of boiling water for 10 minutes, then mix to a fine puree.
4. Chop the garlic and onions, grate the ginger.
5. Heat the ghee in a thick-bottomed casserole. Add cinnamon, cardamom and cloves. After about a minute, add the onions, garlic and ginger while stirring and cook for about 8 minutes.
6. Remove the lamb from the marinade, drain and dry a little, then fry while stirring. Stir in the marinade and 8 tablespoons of cold water as well as the almond puree, season with the chili powder and cook for 10 minutes.
7. Pour coconut milk into the saucepan, bring to the boil, reduce the heat and stew half covered for approx. 20-30 minutes or until the lamb is tender. Add the mango cut into pieces 10 minutes before the end of the cooking time.