1 ts Saffron threads
2 ts Caraway seeds
1/4 c  Ghee (or melted butter)
1/2 ts Cardamom seeds
2 c  Chopped onions
2 ts Chopped fresh ginger
2 c  Coconut milk
1/2 c  Cold water
2 c  Unflavored yoghurt
2 ts Salt
4    1 in stick of cinnamon
6    Whole cloves
3    Cloves garlic chopped
1/2 ts Grnd red chili pepper
3/4 c  Boiling water
2 lb Cubed lamb
1/2 c  Unsalted almonds

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