• 4 tablespoons oil

• 2 onions, finely chopped

• 750 g/1 1/2 lb boned leg of lamb, cubed

• 300 ml/1/2 pint natural yogurt

• 2 garlic cloves

• 2.5 cm/1 inch piece of fresh root ginger

• 2 fresh green chilies

• 1 tablespoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon chopped mint leaves

• 1 teaspoon chopped coriander leaves

• 6 cardamoms

• 6 cloves

• 2.5 cm/1 inch piece of cinnamon stick

• 125 g/4 oz flaked almonds

• salt

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Method:

1. Heat 2 tablespoons of the oil in a pan. Add half of the onions and fry until golden.

2. Add the lamb and all but 2 tablespoons of the yogurt, stir well, cover and simmer for 20 minutes.

3. Place the garlic, ginger, chilies, coriander seeds, cumin seeds, mint, fresh coriander and the remaining yogurt in a blender or food processor and process to a paste.

4. Heat the remaining oil in a large saucepan. Add the cardamoms, cloves and cinnamon and fry, stirring, for 1 minute.

5. Add the remaining onion and the prepared paste and fry, stirring constantly, for 5 minutes.

6. Add the lamb and yogurt mixture and season to taste with salt. Stir well and bring to simmering point.

7. Cover and cook for 30 minutes. Add the almonds and cook for a further 15 minutes until the meat is tender.