Ingredients
675 g/1 ½ lb lean lamb, cubed
2 teaspoons sugar
1 teaspoon salt
250 ml/8 fl oz natural yogurt
4 tablespoons ghee or vegetable oil
½ teaspoon turmeric
2 teaspoons ground coriander
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 onions, finely chopped
20-30 saffron strands
4 tablespoons ground almonds
175 ml/6 fl oz single cream
Whole spices
15 cm/6 inch piece of cassia bark
12 green cardamom pods
10 cloves
8 bay leaves
1 teaspoon fennel seeds
Garnish
Toasted flaked almonds
Fresh coriander leaves
Details
Serves: 4
Method
1. Place the meat in a non-metallic bowl, add the whole spices, sugar, salt and yogurt, mix well and leave in the refrigerator to marinate for between 6 and 48 hours.
2. Preheat the oven to 190°C/375°F/Gas Mark 5.
3. Heat the ghee or oil in a wok or karahi, then carry out the initial fry with the turmeric, coriander, garlic, ginger and onions.
4. Place the lamb and its marinade in a casserole, add the fried onion and spice mixture, stir well and place in the oven for 25 minutes.
5. Stir in the saffron, ground almonds and cream and return to the oven.
6. After 20 minutes, stir the curry and add a little water if it looks dry. Cook for a further 10-20 minutes, or until the lamb is very tender.
7. Serve at once, or cool, chill and reheat the next day. Garnish with toasted almonds and fresh coriander.