Serves 4-6
Best made 1 day ahead.
750 g or 1 1/2 lb lamb (meat from the leg is good)2 large onions3 tsp chopped ginger2 tsp chopped garlic2 tbls blanched almonds2 dried chillies (add a small amount at the beginning, you can always add more later to your taste, but you cant take any out if its too hot!!!!!)3/4 cup water2 tsp ground coriander1 tsp ground cumin1 tsp garam masala1/4 tsp saffron strands (optional)2 tbls boiling water1/2 cup yoghurtoil2 tbls chopped fresh coriander
Cut meat in to large cubes.
Chop 1 onion and put into electric blender with ginger, garlic, almonds and chillies.
Add 1/2 cup water and blend until smooth. Add ground spices and blend quickly.
Pound saffron strands and dissolve in boiling water, mix with yoghurt and set aside.
Finely chop remaining onion and fry until golden. Add the blended mixture and fry, stirring until it smells fragrant, rinse out blender with 1/4 cup water, add to pan and cook until mixture until the added liquid has evaporated. Add yoghurt mixture then meat, stir until all meat is coated with spice mixture. Cook for 1-2 hours until meat is tender and liquid is very thick - it may take longer than 2 hours. Add coriander during last 5 minutes.
