Saffron-Scented Lamb with an Almond Sauce Recipe

Name: Saffron-Scented Lamb with an Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Ghee or canola oil; 1 teaspoon cumin seeds; 3 cinnamon sticks (each 3 inches long); 3 fresh or dried bay leaves; 3 black cardamom pods; 1 medium-size red onion, cut in half lengthwise and thinly sliced; 1 1/2 pounds boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes; 1 cup slivered blanched almonds; 1/4 teaspoon saffron threads; 1 1/2 teaspoons coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Servings: persons

2 tablespoons Ghee or canola oil
1 teaspoon cumin seeds
3 cinnamon sticks (each 3 inches long)
3 fresh or dried bay leaves
3 black cardamom pods
1 medium-size red onion, cut in half lengthwise and thinly sliced
1 1/2 pounds boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes
1 cup slivered blanched almonds
1/4 teaspoon saffron threads
1 1/2 teaspoons coarse kosher or sea salt
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1
Heat the ghee in a large skillet over medium-high heat.
2
Sprinkle in the cumin seeds, cinnamon sticks, bay leaves, and cardamom pods.
3
Cook until they sizzle, crackle, and are aromatic, about 1 minute.
4
Then immediately add the onion and lower the heat to medium.
5
Stir-fry until the onion is soft and honey-brown, about 10 minutes.
6
Add the lamb and cook, stirring occasionally, until it starts to brown and some ghee separates from the mixture, 15 to 20 minutes.
7
(The meat will sear a bit, then release its liquid, and once the liquid evaporates, start to brown.)
8
While the lamb does its thing, pour 1/2 cup water into a blender jar.
9
Add the almonds and puree, scraping the inside of the jar as needed, to form a slightly gritty, milky white paste.
10
Once the lamb has browned, pour in the almond paste.
11
Pour 1 cup water into the blender jar, and swish it around to wash it out.
12
Add this to the skillet, along with the saffron and salt.
13
Once the curry comes to a boil, reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the lamb is fork-tender, 25 to 30 minutes.
14
Stir in the cilantro, and serve.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons Ghee or canola oil, 1 teaspoon cumin seeds, 3 cinnamon sticks (each 3 inches long), 3 fresh or dried bay leaves, and more.

Yes, Saffron-Scented Lamb with an Almond Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron-Scented Lamb with an Almond Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions