Tasty Planner - Recipe - Spiced Lamb with Saffron & Almonds (Badami Gosht) by Phil Hoskin

Instructions

Trim skin and excess fat from leg of lamb. Using the point of the knife make deep slits all over the lamb (this is to allow the flavour of the spiced yoghurt marinade to deeply penetrate the meat.

Soak saffron strands in the boiling water until soft, about 10 minutes, then press strands between fingers to diffuse as much colour and fragrance as possible. Stir saffron and salt into the yoghurt in a large bowl, add lamb and mix well, cover and let stand at room temperature while preparing the rest of the ingredients.

Heat ghee and oil in a heavy saucepan. When hot add the cinnamon, cardamom, cloves and fry over medium heat for a minute or two (Warning: If the pan is too hot it will burn the spices and ruin the flavour).

Add the onion, garlic and ginger and continue frying and stirring until onion is soft and golden, about 10 minutes. Add ground cummin and fry for a minute longer.

Drain lamb from yoghurt marinade and add to the pan, turning leg of lamb so that it comes in contact with the heat on all sides. Do not fry lamb for too long as you only want to brown the lamb only.

Place the lamb and the contents of the pan into the slow cooker. Add the marinade and ground almonds. Stir one cup of water into any marinade remaining in bowl and add to slow cooker. Stir well, and cook for 5 to 6 hours or until lamb is tender.

Towards end of cooking stir with wooden spoon to ensure gravy does not stick to the bottom of the slow cooker. Sprinkle with corriander or mint, replace lid for 5 minutes, then serve hot with rice and naan.