Lamb curry with saffron

Ingredients

For the marinade

• 2 tablespoon(s) cumin seeds
• 1 teaspoon(s) of cardamom
• 2 cloves
• 1 bird pepper
• 4 cloves of garlic
• 5 cm of ginger

• the juice and zest of 1 organic lime

For the curry

• 700 g lamb shoulder cut into cubes
• 2 tablespoon(s) ghee (clarified butter)
• 3 onions
• 2 yogurts
• 50 g of blanched almonds
• 1 tablespoon(s) cornstarch
• 8 filaments of saffron or 2 doses
• 1 tablespoon(s) garam masala
• 200 g cooked basmati rice

Preparation

1. Prepare the marinade: in a pan over high heat, brown the cumin seeds and crushed cardamom for a few seconds. Seed the pepper. Peel the garlic and ginger. Finely chop the chilli, garlic and ginger.

2. In a pestle, crush the cumin, cardamom, cloves, chili pepper, ginger and garlic, then dilute with the lemon juice.

3. Pour the meat into the marinade, add the zest and mix well so that all the pieces are coated. Cover and refrigerate for 30 minutes.

4. Peel and chop the onions. In a frying pan, brown the lamb in the hot ghee for 5 minutes, then add the onions and continue cooking over high heat for 8 minutes. Add 40 cl of water and cook for 30 minutes over low heat.

5. Infuse the saffron in a little lukewarm water. After 30 minutes of cooking, add the yogurts, cornstarch, almonds and saffron, mix and continue cooking for 10 minutes: the sauce must not boil otherwise the yogurts will curdle. Sprinkle with garam masala and accompany with basmati rice.