Saffron Strands 	2 pinch
	stewing lamb,cubed 	1½lb
	Shallots		4 oz.
	Oil 			4 tbs.
	Lamb bones for stock 	9 oz
	Salt 			to taste
	Cinnamon  		1 No
	Bay Leaf 		2 Nos.
	Green Cardamoms		6 Nos.
	Milk 			2 Pints
	Single Cream 		2 tbs.
	Fennel Powder 		1 ¼ tsp
	Cumin Powder		½ tsp.
	Ground White Pepper 	¼ tsp.
	Sugar 			½ tsp

	

• Soak the saffron strands in 1/4 cup water.
  
• Soak the lamb in luke warm water for 30 minutes, until lightened in color
  
• Puree the peeled shallots in food processor,or grate them and fry in 2 table spoons of oil in a frying pan until golden.
  
• Boil the meat and bones in a cooking pot in 6 cups of water,along with 3/4 tsp.salt,the cinnamon or bay leaf,1 clove,3 cardamoms,1 cinnamon stick and the fried shallots until tender.
  
• Lift out the meat and set aside.strain the stock and discard the bones.
  
• While the meat is cooking,bring the milk to boil in another pot,with the remainingclove, cardamoms and cinnamon sticks.
  
  
• Put a wooden spoon into the pot to prevent the milk boiling over.
  
• Stir from time to time and keep cooking until milk reduces and thickens.
  
• When it is reduced by a third,remove from the heat and leave to cool.Strain.
  
• Add the cream and stir well.Now add the meat and 3 cups of the stock to the milk.
  
• Heat the remaining oil in a ladle held over a moderate heat.
  
• Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
  
• Fry for just 10 seconds,then pour the oil mixture into the meat,add sugar and milk; season with salt to taste.
  
• Cook for a few minutes with lid on it to prevent tne meat form darkening.
  
• To serve reheat uncovered and simmer for about 2 minutes.Add the saffron just before remove from the heat.
  
• If you require a little 'pep' in the curry you can add a couple of slit green chili
  during the last 10 minutes of the cooking time.
• Remove from stock and add to the milk mixture.

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