|Lamb shoulder||1 1⁄2 Pound, boned and cut into 1 inch cubes|
|Ground coriander||1⁄2 Teaspoon|
|Poppy seeds||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Ginger piece||2 Inch, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Natural yogurt||1⁄2 Pint|
|Onion||1 Large, peeled, finely chopped|
|Flaked almonds||1 Ounce|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Onion||1 Small, peeled and sliced into rings (For Garnish)|
Place the lamb in a bowl with the coriander, cardamon, poppy seeds, cinnamon, cloves, salt and pepper, ginger and garlic.
Mix well then add the yogurt.
Leave lamb to marinate in this mixture for several hours, in a casserole.
Heat the butter, fry the chopped onion until just beginning to brown, do not burn, add the almonds.
Transfer to a plate.
Remove meat from the marinade and brown, return to casserole.
Add the remaining marinade to the frying pan, stir well and pour over the meat in the casserole.
Rinse out frying pan with a little water to obtain all juices, add to the casserole with fried onion rings and almonds.
Cover and simmer for 1 hour or until the meat is tender.
Serve on a bed of saffron rice garnished with parsley and onion rings.