INGREDIENTS: Serves 3-4
	2 pounds / 1 kg boned shoulder of lamb, cut in 1-inch / 2.5 cm pieces
	salt and pepper
	1/4 cup / 75 ml oil
	1 teaspoon whole cloves
	2 small dried red chili peppers
	1 teaspoon whole peppercorns
	2 onions, finely chopped

1. Trim the lamb of most of the fat. Season the pieces with salt and pepper. Heat the oil in a flameproof casserole, add the cloves, chili peppers, and peppercorns, and heat gently, stirring until the spices are fragrant and infuse the oil, 3-5 minutes. Using a slotted spoon, transfer the spices to a food processor. Increase the heat to high, add the lamb to the casserole in 2-3 batches, and brown well on all sides. Remove the lamb to a plate, add the onions to the casserole, and sauté until well browned, stirring occasionally, 5-7 minutes.

2. Meanwhile, make the almond and coconut sauce: chop half the almonds, reserving the rest. Heat a heavy skillet over low heat 3-5 minutes. Add the cumin, coriander, coconut, and chopped almonds and roast, stirring until the spices are fragrant and the nuts are golden, 5-7 minutes. Add the roasted spices to and nuts to those in the food processor together with the garlic, ginger, allspice, and stock. Process until smooth.

3. Stir the sauce and tomato paste into the browned onions in the casserole and simmer, stirring to dissolve pan juices, 5 minutes. Stir in the yogurt. Return the meat to the casserole, bring a boil, cover, and simmer, stirring occasionally, until done, 1-1 1/4 hours. If the casserole gets dry, add more stock. Note: The yogurt will separate, but this is intentional here.

4. When the lamb is dones, taste the sauce and adjust the seasoning. Transfer the stew to a warmed serving bowl or serve directly from the casserole, sprinkled with the reserved almonds.

Quick Fix

When sauce for a meat stew lacks body or color, stir in 2-3 teaspoons tomato purée.

This Recipe of the Month selection comes from Anne Willan's Cook It Right (Reader's Digest, 1998). To order your copy please call 1-800-788-6262.