1. Place a fine strainer over a bowl and pour the yogurt into it. Let the yogurt strain for about 1 hour. Discard the liquid that collects in the bowl. This will result in thicker yogurt.

 
2. In a blender, make a paste by blending together the chopped ginger, green chili peppers, chopped garlic, and water.

 
3. Grind the blanched almonds, poppy seeds, mace blades, cumin (or black cumin seeds), cloves, and black peppercorns together to create a spice blend.

4. In a large, heavy pan, heat the sunflower oil or ghee. Fry the sliced onion in the oil until it turns golden brown.

5. Add the blended paste of ginger, chilies, garlic, and water to the pan. Also, add the ground almond and spice mixture. Fry these ingredients together for about 2-3 minutes, allowing the flavors to meld.

6. Add the cubed lamb to the pan and stir well to ensure the meat is coated with the aromatic spices.

7. Pour in the strained yogurt and the saffron that has been soaked in water. Season the mixture with salt according to taste. Gently mix everything together.

8. Lightly cover the pan and allow the mixture to simmer over very low heat for approximately 1 1/2 to 2 hours. Stir frequently to prevent sticking. If needed, you can add a small amount of water to maintain the desired consistency.

9. Once the lamb becomes tender, the dish is ready. Garnish the flavorful dish with freshly chopped cilantro (Coriander).

Savor the rich and aromatic flavors of this dish, which pairs tender, spiced lamb with a creamy yogurt base and a touch of saffron. It’s a delightful culinary experience that’s sure to please your taste buds.