Ingredients :

¼ teaspoon saffron strands
¼ cup boiling water
1 ½ kg lamb, diced
1 cup plain yogurt
½ cup mint leaves
½ cup cold water
2 tablespoons ghee
2 tablespoons oil
2 medium onions, sliced
½ tablespoon crushed garlic
1 tablespoon crushed ginger
1 tablespoon ground jeero
1 cinnamon stick (tuj)
5 cardamon pods (elachie)
4 cloves (lavang)
½ cup ground almonds
1 tablespoon lime juice
¼ cup green, chopped dhannia
2 tablespoons 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, reserve.
– Heat ghee and oil. Add onions and cook until lightly browned
– Add garlic, ginger and all spices. Braise 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.