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1
Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
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2
Soak the saffron in hot milk.
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3
Heat the ghee or clarified butter in a large, shallow, heavy pan.
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4
Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves.
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5
Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.
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6
Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
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7
Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.
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8
Dry the meat with paper towels.
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9
Stir half of the meat into the spice mixture.
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10
Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.
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11
Stir in the remaining meat, and cook as before, scraping the bottom of the pan.
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12
If the mixture gets too dry, splash in a little water.
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13
Turn the heat to medium.
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14
Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful.
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15
Continue adding in this way until all the yogurt has been used.
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16
Turn the heat to low.
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17
Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender.
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18
If necessary, splash in a little water from time to time.
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19
When the meat is tender, and salt to taste.
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20
Stir the cream and cook until the sauce is thick.
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21
Stir in the saffron and rose water and heat thoroughly.
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22
Fry the almonds in a little oil until golden brown.
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23
Serve the lamb piping hot garnished with the almonds.
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24
(The whole spices in this dish are not meant to be eaten.)
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25
Serve this dish with a pilaf or any Indian bread.
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26
NOTE: Ghee is sold in Indian markets.
