| 1 | Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. |
| 2 | Soak the saffron in hot milk. |
| 3 | Heat the ghee or clarified butter in a large, shallow, heavy pan. |
| 4 | Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. |
| 5 | Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. |
| 6 | Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown. |
| 7 | Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance. |
| 8 | Dry the meat with paper towels. |
| 9 | Stir half of the meat into the spice mixture. |
| 10 | Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. |
| 11 | Stir in the remaining meat, and cook as before, scraping the bottom of the pan. |
| 12 | If the mixture gets too dry, splash in a little water. |
| 13 | Turn the heat to medium. |
| 14 | Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. |
| 15 | Continue adding in this way until all the yogurt has been used. |
| 16 | Turn the heat to low. |
| 17 | Cover the pan and simmer the meat for about 1 ?hours, or until the meat is very tender. |
| 18 | If necessary, splash in a little water from time to time. |
| 19 | When the meat is tender, and salt to taste. |
| 20 | Stir the cream and cook until the sauce is thick. |
| 21 | Stir in the saffron and rose water and heat thoroughly. |
| 22 | Fry the almonds in a little oil until golden brown. |
| 23 | Serve the lamb piping hot garnished with the almonds. |
| 24 | (the whole spices in this dish are not meant to be eaten). |
| 25 | Serve this dish with a pilaf or any indian bread. |
| 26 | Note: ghee is sold in indian markets. |
| 27 | San francisco chronicle, 12/7/88 |
