Ingredients:

　　5 Tablespoon vegetable oil,

　　2 Cinnamon sticks,

　　6 garlic cloves,

　　1 Tablespoon cardamom seeds,

　　1 large onion chopped,

　　2 garlic cloves, crushed,

　　1 1/2 inch fresh ginger,peeled and chopped,

　　1 1/2 lb lean lamb, cubed,

　　1 1/4 cup yogurt (plain),

　　1 tsp saffron threads,soaked in 2 Tablespoon boiling water,

　　1/2 tsp chili powder,

　　1/2 cup ground almonds,

　　1 tsp salt,

　　1 1/2 cup coconut milk,

　　2 dried red chilies.

　　Instructions:

　　Heat oil in a heavy saucepan.

　　Add cinnamon, cloves and cardamom and fry for 1 minute.

　　Add onion, sauté until soft, stirring occasionally.

　　Add garlic and ginger and fry for 3 minutes, stirring frequently.

　　Add lamb cubes and fry until brown, about 5 minutes.

　　Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes.

　　Cook for 5 minutes.

　　Grind almonds with enough water to form a thick paste.

　　Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy.

　　Simmer for 5 minutes over low heat.

　　Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.

　　Uncover the pan for the last 10 minutes of cooking.

　　Transfer to a warmed dish and serve at once.

　　• Serves: 6 People.

　　• Preparation Time: 15 minutes.

　　• Cooking Time: 60 minutes.