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Method :
Place the meat in non-metallic bowl,
add the whole spices, sugar, salt and yogurt, mix well and leave in the
refrigerator to marinate for between 6-48 hours.
Preheat the oven to 190C / 375F / Gas
mark 5.
Heat the ghee or oil in wok or karahi,
then carry out the initial fry with the turmeric, coriander, garlic,
ginger and onions.
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.
Stir in the saffron, ground almonds and
cream and return to the oven.
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.
Serve at once, or cool, chill and
reheat the next day. Garnish with toasted almonds and fresh coriander.
Serves 4
Accompany with either plain basmati rice
or Navrattan pullao, and with the Potatoes in a pickle sauce and the
Queen's lentils, to make a Moghulai feast for 6-8 people.
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