- 2 tablespoons Ghee or canola oil
- 1 teaspoon cumin seeds
- 3 cinnamon sticks (each 3 inches long)
- 3 fresh or dried bay leaves
- 3 black cardamom pods
- 1 medium-size red onion, cut in half lengthwise and thinly sliced
- 1½ pounds boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes
- 1 cup slivered blanched almonds
- ¼ teaspoon saffron threads
- 1½ teaspoons coarse kosher or sea salt
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
- Heat the ghee in a large skillet over medium-high heat. Sprinkle in the cumin seeds, cinnamon sticks, bay leaves, and cardamom pods. Cook until they sizzle, crackle, and are aromatic, about 1 minute. Then immediately add the onion and lower the heat to medium. Stir-fry until the onion is soft and honey-brown, about 10 minutes.
- Add the lamb and cook, stirring occasionally, until it starts to brown and some ghee separates from the mixture, 15 to 20 minutes. (The meat will sear a bit, then release its liquid, and once the liquid evaporates, start to brown.)
- While the lamb does its thing, pour ½ cup water into a blender jar. Add the almonds and puree, scraping the inside of the jar as needed, to form a slightly gritty, milky white paste.
- Once the lamb has browned, pour in the almond paste. Pour 1 cup water into the blender jar, and swish it around to wash it out. Add this to the skillet, along with the saffron and salt. Once the curry comes to a boil, reduce the heat to medium-low, cover the skillet, and simmer, stirring occasionally, until the lamb is fork-tender, 25 to 30 minutes.
- Stir in the cilantro, and serve.