Clearwaters Organic Dairy

Spiced Lamb with Saffron and Almonds

(serves 3-4)


  • 750g diced leg of lamb
  • 1 1/2 tablespoon Borderland Saffron Oil
  • 1 teaspoon salt
  • 1/2 cup Clearwater's Cream Top Yoghurt
  • 1 tablespoon Ghee
  • 1/2 small stick cinnamon
  • 3 whole cloves
  • 1 small onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoons fresh ginger grated
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 tablespoon ground almond
  • 1 tablespoon fresh mint - optional


Marinate lamb in 1 tablespoon of Saffron Oil for 30 mins. Then add yoghurt and salt and leave while preparing the following:
Heat ghee and remainder of oil in heavy based pan with well fitting lid. When hot add cinnamon and cloves and saute. Add onion, garlic and ginger and cook till soft; finally cumin and cardamon and cook another 2 minutes. Drain lamb and add to pan, sealing all sides. Add marinade almonds, and 1/4 cup of water. Stir well, reduce heat, cover and cook for 1 hour. Add mint.

Recipe courtesy of Roy and Hilary Borderland, Waimate.

This page was last modified on: 25 Sep 2013 20:57:35