Mutton Korma

• 1 tbsp Cumin Seeds
• 4 tbsp Coriander Seeds
• 1-2 tsp Cayenne Pepper
• 1 tsp Saffron Threads
• 3 tbsp Hot Milk
• 6 tbsp Ghee or Clarified Butter
• 2 middle-sized Onions, chopped
• 5 Black Cardamom pods/ Cinnamon sticks
• 4 Cloves
• 3 Bay leaves
• 1 Fresh Ginger, grated
• 4 Garlic Cloves (minced)
• 2 lb Boneless Lamb (cut into-1/2-inch cubes)
• 1 cup fresh Yogurt (sweet)
• 1/4 cup Cream
• 1 tbsp Rose Water (heavy)
• 1/4 cup Blanched Almond

• Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
• Soak the saffron in hot milk.
• Heat the ghee or clarified butter in a large, shallow, heavy pan.
• Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.
• Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
• Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.
• Dry the meat with paper towels and stir half of it into the spice mixture.
• Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.
• Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
• Turn the heat to medium. Start adding the yogurt, 1 tbsp at a time, stirring constantly and incorporating it into the mixture before adding the next tablespoonful.
• Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste.
• Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
• Fry the almonds in a little oil until golden brown.
• Serve the lamb hot, garnished with the almonds.