Rich Lamb Curry

• Lamb- 2 lbs. (washed & cut into cubes)
• Large onion- 1 (finely chopped)
• Grated ginger- 1-inch piece
• Crushed garlic- 7 cloves
• Cinnamon- 1 stick
• Bay leaves- 2
• Cloves- 3
• Seeds from 4 Green cardamoms
• Coriander seeds- 3/4 tsp
• Black pepper- 3/4 tsp
• Plain yoghurt- 2/3 cup
• Sour cream- 3 tablespoons
• Blanched almonds- 1/4 cup
• Raisins- 4 tablespoons
• Saffron threads- 1/2 tsp
• Oil- 5 tablespoons
• Lime juice- 1 tablespoon
• Salt to taste

Add cinnamon, bay leaves, black pepper, lime juice and salt to the lamb and boil with 3 cups of water for 25 minutes. Strain and reserve the stock. Grind the ginger, garlic, cloves, cardamom seeds and coriander seeds with some water to make a paste.

Heat the oil in a large pan and fry the onion until soft. Add the ground ginger-garlic paste and fry for 5 more minutes. Then add the boiled lamb and stir-fry for few minutes. Pour the stock of the lamb and mix in the yoghurt & the sour cream. Cover the pan and cook for about 30 minutes. Then add the saffron threads, almonds and raisins. Let it cook for 10 more minutes. Serve hot.