• 50 g (2 oz) blanched almonds, roughly chopped
  • 40 g (1½ oz) butter or ghee
  • 8 cloves
  • ½ teaspoon dried chilli flakes
  • 10 cardamom pods
  • 1 tablespoon lightly crushed cumin seeds
  • 1 tablespoon lightly crushed coriander seeds
  • 50 g (2 oz) fresh root ginger, grated
  • ½ teaspoon ground turmeric
  • 2 onions, chopped
  • 3 garlic cloves, roughly chopped
  • 1 kg (2 lb) boneless shoulder of lamb, cut into small chunks
  • 6 tomatoes, skinned (see page 11) and roughly chopped
  • 100 ml (3½ fl oz) natural yogurt
  • salt and pepper
  • chopped coriander, to garnish

Heat a dry flameproof casserole, add the almonds and cook for 1 minute until toasted.

Melt the butter or ghee in the casserole and add the cloves, chilli flakes, cardamom, cumin, coriander, ginger and turmeric. Fry over a gentle heat for 3 minutes. Add the onions and fry for 5 minutes, stirring constantly, until they colour. Add the garlic for the last few minutes.

Transfer the contents of the casserole to a food processor, add 100 ml (3½ fl oz) cold water and process to a smooth paste, scraping down the mixture from the side of the bowl.

Return the paste to the casserole and stir in the lamb, tomatoes and 100 ml (3½ fl oz) cold water. Bring to a simmer, then reduce the heat to its lowest setting. Stir in the yogurt. Cook very gently, uncovered and stirring the mixture occasionally, for about 1½ hours or until the lamb is very tender and the juices thickened. Season and then garnish with coriander to serve.

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