LAMB IN AN ALMOND SAUCE
Yield: 4 to 6 servings 8 whole cloves 1 to 2 dried hot red chilies 1/2 teaspoon black peppercorns 8 cardamom pods 2 teaspoons cumin seeds 1 tablespoon unsweetened, dried,
shredded coconut 3 tablespoons coarsely chopped
blanched almonds 1 1/2 tablespoons coriander seeds (1 tablespoon plus 1/2 teaspoon ground) 1/3 nutmeg (scant 1 teaspoon ground) 1 (1/2-inch) piece of mace (1/2
teaspoon ground) 6 garlic cloves, peeled and coarsely
chopped 1 (1-inch) cube fresh ginger, peeled and
coarsely chopped 1/2 teaspoon ground turmeric 6 tablespoons vegetable oil 2 pounds boneless meat from shoulder of lamb, cut into 1-inch cubes, see note 2 medium onions, peeled and finely
minced 3 tablespoons plain yogurt 1/2 cup canned tomato sauce 1 1/2 teaspoons salt Note: If you can’t find meat from the shoulder of a lamb or lamb stew meat, use beef stew meat. The taste will be different, but it will still be excellent. Don’t worry about authenticity - beef is eaten in some regions of India. Instructions: Combine the cloves, chilies, peppercorns, cardamom pods, cumin seeds, coconut, almonds, coriander seeds, nutmeg and mace in a heavy skillet over medium heat (if using ground coriander, nutmeg or mace, leave those spices out). Stir until all the spices are lightly toasted, about 5 minutes (at this point, add the ground coriander, nutmeg or mace and stir for a few more seconds). Let spices cool a bit in a separate bowl, then grind finely in a spice grinder, blender or with a mortar and pestle. Set aside.
Put the garlic, ginger, turmeric and 1/2 cup water into a blender and blend until
Heat the oil in a wide, heavy pot over fairly high heat. When hot, put in 7 or 8 pieces of meat at a time to brown. When each batch is brown on all sides, remove with a slotted spoon and place in a bowl. Continue to brown all the meat this way and set aside.
Put the onions into the same pot and cook over high heat, stirring and scraping up the juices for about 5 minutes, or until they turn dark in spots. Then lower the heat to medium and add the paste from