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 chillies.

• 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 chillies 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.