Amount
Ingredient
Preparation



5
tablespoons
vegetable oil





2
each
cinnamon sticks





6
each
cloves





1
tablespoon
cardamom pods





1
large
onion

chopped



2
each
garlic cloves

crushed



1 1/2
inch
ginger

fresh, peeled and chopped



1 1/2
pounds
lamb

lean, cubed



1 1/4
cups
yogurt, plain





1
teaspoon
saffron threads

soaked in 2 tb boiling water



1/2
teaspoon
chili powder





1/2
cup
almonds

ground



1
teaspoon
salt





1 1/2
cups
coconut milk





2
each
hot chili peppers

dried

 Heat oil in a saucepan. When hot ,add cinnamon ,cloves and  cardamom and fry for 1 minute. Add onion and fry. Stirring occasionally, until it is soft. 

Add the garlic and ginger and fry for 3 minutes, stirring  frequently. Add the lamb cubes and fry until they are evenly browned. Beat the  yogurt, saffron mixture and chilli paste together, then stir mixture into lamb cubes.

Cook for 1 minute. Beat the almonds with enough water to form a thick  paste, then stir the paste into the lamb cubes, with the salt. Simmer for 15 minutes.

Stir in coconut milk and chillis and reduce the heat to low. Simmer for 1 hour, or until the lamb is cooked through and  tender.

Uncover the pan for rhe last 1 minutes of cooking. Transfer to a warmed dish  and serve at once.