Spiced Kashmiri Lamb
|Boneless lean lamb||1 Pound, cut in large bite-size pieces|
|Onions||2 Large, peeled and sliced|
|Yogurt||1 3⁄4 Cup (28 tbs), beaten|
|Vegetable oil||3 Tablespoon|
|Poppy seeds||1 Tablespoon|
|Slivered almonds||5 Ounce|
|Chili powder||3⁄4 Tablespoon|
|Powdered saffron||1⁄4 Teaspoon|
Put the lamb, onions, yoghurt, and oil in a saucepan and mix well.
Bring the mixture to a boil, lower the heat, and simmer gently, uncovered, until the meat is tender, about 45 minutes, adding a little hot water as necessary.
Grind the poppy seeds in a mortar, an electric coffee mill, or food processor or blender until they form a paste.
Add the salt, poppy seed paste, and almonds to the saucepan, stirring them in well, and continue cooking until the mixture is dry.
Stir in the chili powder and saffron and let the mixture cook, almost frying, for 5 minutes.
Serve hot with Basmati Pilaf.