Lamb Korma

Ingredients
1 C almonds
2 Tbsp minced ginger
12 cloves garlic
2/3 C water
4 Tbsp olive oil
4 lbs boneless leg of lamb
12 whole cloves
8 bay leaves
3 C chopped onion
3 cinnamon stick
2 tsp coriander
2 tsp cumin
2 tsp cardamom
2/4 tsp cayenne pepper
1 C coconut milk

Directions:
1. Cut the lamb into small cubes. About 1/2 in x 1/2 in. Sear the lamb in a large skillet, then set aside.
2. Saute the cloves, bay leaves, onion, and cinnamon stick for about 5 minutes in a dutch oven.
3. While they are Sauteing, use a blender to  puree the almonds, ginger, garlic in 2/3 cup of water.
4. Add the almond mixture, along with the remaining spices. Cook 3 minutes, stirring often.
4. Return the Lamb with 3/4 cup of water, cover and simmer for 30 minutes. Then, stir in the
coconut milk slowly.
5. Discard the cinnamon stick  and bay leaves.