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Saffron Lamb

Antonizoon edited this page Aug 13, 2014 · 3 revisions


  • 1.3 kg of lamb shoulder, boneless
  • a teaspoon of saffron threads
  • 1/2l of yoghurt
  • 2 teaspoons of caraway
  • 75g of almonds, unpeeled, unsalted
  • 3 tablespoons of oil
  • 1 cinnamon bark
  • 1/2 teaspoon of cardamom seeds
  • 6 cloves, salt
  • 4 plain onions, 4 garlic cloves
  • a fresh ginger root
  • 1/2 a teaspoon of ground red chilli
  • 3/4l of coconut milk


  • let the saffron bath 10 mins in 3 tablespoons of boiling water
  • pour it in a bowl with the yoghurt, caraway, and a pinch of salt
  • add the roughly chopped meat and stirr until the meat is well coated.
  • let rest 30 minutes
  • bath the almonds 10 minutes in 8 tablespoons of boiling water
  • dry them and keep the water.
  • finely cut them and put them back in the water, mix it until you obtain a smooth paste
  • in a thick bottomed pot, heat the oil up, add the chooped onions and garlic bulbs, the cinnamon, cardamom, the cloves and 2 tablespoons of peeled and grated ginger, cook for 7-8 mins while stirring
  • add the lamb mix, 8 tablespoons of cold water, the almond mash and the chilli.
  • mix and let cook 10 minutes
  • add the coconut milk bring to boiling point, lower the heat a bit and let it cook thus until the lamb meat is tender
    • this should take around 20 minutes
  • remove the cinnamon and the cloves, put the meat on a serving dish and cover with the sauce
  • accompany with brown rice and chutneys.

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