Ingredients:

Lamb curry cuts 900 gm
Almond paste 30 gm/2 tbs
Cardamom powder 5 gm/1 tsp
Fresh cream 30 ml/2 tbs
Garlic paste 10 gm/2 tsp
Ginger paste 10 gm/2 tsp
Green chillies, chopped 2
Onions, chopped 90 gm/6 tbs
Saffron a pinch
Salt to taste
Silver leaf
Sweet ittar a few drops
White butter 60 gm/ ¼ cup
Yogurt 60 gm/ ¼ cup

Method:

Put lamb cuts in a pan of water and bring to boil. Drain and wash pieces. Put the blanched lamb pieces, together with chopped onions, ginger and garlic pastes, yogurt, butter, chillies, salt and half the cardamom powder in a pan and simmer. Ensure that the meat does not sear unevenly. Cook till lamb is tender. Add the almond paste and cook till the gravy thickens. Finish off by adding the rest of the cardamom powder, sweet ittar and cream.

To Serve: Remove to a serving dish, place silver leaf on top and sprinkle with saffron crushed in a teaspoonful of water. Serve with any roti, naan or paratha.

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