• 5 T vegetable oil
• 2 cinnamon sticks
• 6 garlic cloves
• 1 T 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 T boiling water
• 1/2 tsp chili pwd
• 1/2 cup ground almonds
• 1 tsp salt
• 1 1/2 cup coconut milk
• 2 dried red challis

Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, saute 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 chilies 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.