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1
Drop the saffron threads into a small bowl or cup, add 13 of the boiling water and soak for at least 10 minutes.
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2
Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt.
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3
Add the lamb and turn it about with a spoon until all the pieces are evenly coated.
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4
Marinate the lamb at room temperature for about 30 minutes.
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5
Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes.
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6
Pour the almonds and their soaking water into a blender and blend until you have a smooth paste.
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7
Set aside.
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8
In a heavy casserole, heat the ghee over moderate heat until fairly hot.
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9
Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger.
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10
Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown.
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11
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.
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12
Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally.
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13
Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender.
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14
To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.
