Categories: Lamb 
      Yield: 6 servings 
  
      1 ts Saffron threads 
      2 c  Unflavored yoghurt 
      2 ts Caraway seeds 
      2 ts Salt 
    1/4 c  Ghee (or melted butter) 
      4    1 in stick of cinnamon 
    1/2 ts Cardamom seeds 
      6    Whole cloves 
      2 c  Chopped onions 
      3    Cloves garlic chopped 
      2 ts Chopped fresh ginger 
    1/2 ts Grnd red chili pepper 
      2 c  Coconut milk 
    3/4 c  Boiling water 
    1/2 c  Cold water 
      2 lb Lamb 
    1/2 c  Unsalted almonds 
  
  Drop  the  saffron  threads into a small bowl or cup,  add  1/3  of  the 
  boiling  water and soak for at least 10 minutes.   Pour the saffron  and 
  its  soaking liquid into a deep bowl and stir in  the  yoghurt,  caraway 
  seeds  and salt.   Add the lamb and turn it about with a spoon until all 
  the pieces are evenly coated.  Marinate the lamb at room temperature for 
  about 30 minutes. 
  Meanwhile,  combine  the almonds and the rest of the boiling water in  a 
  bowl, and soak for 10 minutes.  Pour the almonds and their soaking water 
  into a blender and blend until you have a smooth paste.   Set aside.  In 
  a  heavy casserole,  heat the ghee over moderate heat until fairly  hot. 
  Add the cinnamon,  cardamom,  and cloves,  stir for a minute or so, then 
  add the onions, garlic and ginger.  Lifting and turning them constantly, 
  fry for 7 to 8 minutes until the onions are soft and golden brown. 
  With a slotted spoon, remove the lamb from the marinade, add the meat to 
  the casserole, and stir over moderate heat until it browns evenly.  Stir 
  in  the marinade and the cold water,  then add the almond puree and  red 
  pepper  and  cook for 10 minutes stirring  occasionally.   Pour  in  the 
  coconut  mild,  bring  to a boil,  and simmer partially covered  for  20 
  minutes, or until the lamb is tender. 
  To serve,  discard the cinnamon and cloves,  mound the lamb attractively 
  on a deep heated platter, and pour the sauce over it.