Cook the Book: Lamb Korma in an Almond Saffron Sauce

Ingredients

• 1/4 cup slivered blanched almonds
• One 1-inch piece fresh ginger, peeled and chopped
• 2 good-sized cloves garlic, chopped
• 3 tablespoons olive or canola oil
• One 2–3-inch cinnamon stick
• 8 cardamom pods
• 5 whole cloves
• 2 bay leaves
• 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 to 1 1/2-inch cubes
• 3/4 teaspoon cayenne pepper
• 1 1/4 teaspoons salt
• 1/2 teaspoon saffron threads, crumbled
• 1/2 cup heavy cream

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