Zafrani ghosht – Lamb in saffron & almond Sauce - Indian Supper Club

Name: Zafrani ghosht – Lamb in saffron & almond Sauce - Indian Supper Club
Ingredients: 750 g lamb chops /shoulder cut in 3-4 cm cubes retain the bones for extra taste; Marinade:; 1 cup thick yoghurt / quark; 1 tsp each salt, Kashmiri chili powder/ any mild, bright red chili powder & garam masala; 1 tbsp finely grated or pounded ginger; a pinch of saffron crumbled & soaked in 1 tbsp hot milk; Whisk together all the ingredients & marinate the chops/cubes in it for min. 1 hour; 2 tbsp ghee/ butter; 2 large pieces cinnamon- 4-5 cms each/ broken in two & 4 green cardamom; 6- 8 cloves; 8-10 peppercorns; 5-6 whole garlic cloves, peeled; 100g /2 onions- in fine dice; 2 green chilies- slit open vertically (the sauce should be mild, not spicy, chillies are for flavouring); ¾ cup peeled almonds- powdered in a blender or almond powder (make a smooth almond paste in the blender by adding some water); ¼ tsp /generous pinch of saffron soaked in ¼ cup hot milk; 2 tsp ghee for finishing

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Mild yet flavorful lamb with saffron-infused sauce. Perfect for slow cooking, adaptable to chicken. Use mild red chilli powder for rich color; Kashmiri, Bedgi, Spanish, or Hungarian powders are great...

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Ingredients

750 g lamb chops /shoulder cut in 3-4 cm cubes retain the bones for extra taste
Marinade:
1 cup thick yoghurt / quark
1 tsp each salt, Kashmiri chili powder/ any mild, bright red chili powder & garam masala
1 tbsp finely grated or pounded ginger
a pinch of saffron crumbled & soaked in 1 tbsp hot milk
Whisk together all the ingredients & marinate the chops/cubes in it for min. 1 hour
2 tbsp ghee/ butter
2 large pieces cinnamon- 4-5 cms each/ broken in two & 4 green cardamom
6- 8 cloves
8-10 peppercorns
5-6 whole garlic cloves, peeled
100g /2 onions- in fine dice
2 green chilies- slit open vertically (the sauce should be mild, not spicy, chillies are for flavouring)
¾ cup peeled almonds- powdered in a blender or almond powder (make a smooth almond paste in the blender by adding some water)
¼ tsp /generous pinch of saffron soaked in ¼ cup hot milk
2 tsp ghee for finishing