Trim the lamb of most of the fat. Season the pieces with salt and pepper. Heat the oil in a heavy oven proof casserole, add the cloves, paprika, peppers and peppercorns, then heat 2-3 minutes. Transfer the spices to a food processor.
Increase the heat to high, add the lamb to the casserole, and brown well on all sides, you may need to do 2 or 3 batches. Remove the lamb to a plate, add the onions to the casserole, and sauté until become golden and translucent, stirring constantly 5-7 minutes.
To make the coconut sauce: Heat a heavy skillet over low heat 3-5 minutes. Add the cumin, coriander , coconut milk, and the halved almonds then roast it for 5 -6 min until become a gold in color. Add the roasted spices and nuts to those in food processor together with the garlic, ginger, allspice and yogurt, process until smooth.
Stir the sauce and tomato paste into the browned onions in the casserole, add the water and simmer, stirring to dissolve pan juices. Return the meat to the casserole , bring to a boil , cover, and simmer stirring occasionally on low heat, until done, 2 - 2 1/2 hours. If the casserole gets dry, add more water.
Transfer the stew to a warmed serving bowl and serve it with white or saffron rice on the side
INGREDIENTS:
- 2 poundsI boned lamb shoulder, cut in cubs 1 in pieces
- salt and pepper
- 1/2 cup olive oil
- I teaspoon whole cloves
- 2 teaspoon paprika
- 1 teaspoon whole peppercorns
- 1 teaspoon ground allspices
- 2 onions, finely chopped
- 1 cup blanched and halved almond
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1/2 cup of coconut milk
- l tablespoon minced ginger
- I tablespoon tomato paste
- 1/2 cup plain yogurt
FOR THE SAUCE