let the saffron bath 10 mins in 3 tablespoons of boiling water
pour it in a bowl with the yoghurt, caraway, and a pinch of salt
add the roughly chopped meat and stirr until the meat is well coated.
let rest 30 minutes
bath the almonds 10 minutes in 8 tablespoons of boiling water
dry them and keep the water.
finely cut them and put them back in the water, mix it until you obtain a smooth paste
in a thick bottomed pot, heat the oil up, add the chooped onions and garlic bulbs, the cinnamon, cardamom, the cloves and 2 tablespoons of peeled and grated ginger, cook for 7-8 mins while stirring
add the lamb mix, 8 tablespoons of cold water, the almond mash and the chilli.
mix and let cook 10 minutes
add the coconut milk bring to boiling point, lower the heat a bit and let it cook thus until the lamb meat is tender
this should take around 20 minutes
remove the cinnamon and the cloves, put the meat on a serving dish and cover with the sauce