¼ tsp saffron strands

¼ cup boiling water

1 ½ kg lamb, diced- cubed

1 cup plain yogurt

½ cup mint leaves

½ cup cold water

2 Tbsp ghee

2 Tbsp oil

2 medium onions sliced

½ tsp crushed garlic

1 Tbsp ground jeero

1 cinnamon pods

4 cloves

½ cup ground almonds

1 Tbsp lime juice

¼ cup green chopped dhannia

2 Tbsp chopped mint leaves

Method:

Combine saffron and boiling water – stand for 10 minutes

Combine lamb yogurt and saffron in a large bowl

Cover and refrigerate for 1 hour

Blend or process water and mint leaves until purees, reserves.

Heat ghee and oil. Add onions and cook until lightly browned.

Add garlic, ginger and all spices. Braises for +- 1 minute until fragrant.

Add the meat and the mint mixture

Stir well and simmer for +- 1 hour until done.

When the meat is tender add ground almonds, lime juice and chopped leaves

Cook for a further 10 minutes.

Serve with roti or puri.