Afghan Saffron Lamb Stew (Korma-Style)

Ingredients

• 2 lb lamb shoulder, cubed
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 medium tomatoes, finely chopped (or 1/2 cup canned)
• 20 threads Raihan Saffron, bloomed
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/2 cup plain yogurt
• 2 tbsp ghee or oil
• Salt to taste
• 2 tbsp chopped cilantro

Instructions

1. Heat ghee in a heavy pot. Brown lamb in batches. Remove.
2. Sauté onions until golden, 12 minutes. Add garlic and ginger. Cook 1 minute.
3. Add turmeric, coriander, cinnamon, pepper. Toast 30 seconds.
4. Stir in tomato. Cook until thick paste, 5 minutes. Return lamb. Add yogurt and 1 cup water. Salt to taste.
5. Cover, simmer on lowest heat 1.5–2 hours until lamb is fork-tender.
6. Stir in saffron bloom. Rest 5 minutes off heat. Top with cilantro.