KUZU ETLİ ÇAĞLA AŞI (RAW ALMOND STEW WITH LAMB)

Ingredients
2 lbs. Raw almonds
7oz. Lamb meat, cut into medium size chunks
¾ cups Chickpeas
1 White onion, fine diced
2 tbsp. Butter
½ cup Yogurt
1 Lemon, juiced
1 tbsp. Flour
1 tsp. Salt                                                               

On top
1 pinch Safflower
1 tbsp. Butter                                                          

Instructions
Melt 2 tablespoons of butter in the pot, start sauteeing the lamb. When the lamb is almost cooked all the way through, add the diced onions and sautee together with the lamb. Wash the raw almonds in cold water and vertically cut in half. Add the cut raw almonds to the pot together with 2 cups of water and salt. Cook over medium heat until the almonds are softened. In a separate bowl, whisk the yoghurt, flour and lemon juice. Add 2 tbsp. of the cooking liquid.  Boil for 2 more minutes. Take off the heat. In a separate pan, melt 1 tbsp. of butter and add the safflower, then pour over the raw almond stew and serve hot.