This recipe is well worth the effort of mixing the spice blend.

Ingredients

• 1 kg leg of lamb or chump chops, bone in
• 2 medium size onions
• 1 tblsp fresh ginger, chopped
• 4 garlic cloves
• 3 tblsp almonds or raw cashews
• 2 dried chilles, stems and seeds removed (optional)
• 125ml water
• 2 tsp coriander, ground
• 1tsp cumin, ground
• 1/4 tsp each ground cinnamon, cardomom, nutmeg and cloves
• 1/8 tsp saffron powder
• 2 tblsp boiling water
• 2 tsp salt or to taste
• 2-3 ripe tomatoes, peeled, seeded and chopped
• 125 ml natural yoghurt
• 125 ml pouring cream
• 2 tblsp fresh coriander leaves, chopped

Method

1. Cut lamb into pieces, trim off any excess fat.
2. Make the spice blend as follows: Peel onions and slice one finely and other roughly and put into a blender with ginger, garlic, almonds or cashews and chillies. Add 125 ml (1/2 cup) water to blender, cover and blend on high speed to form a smooth puree. Add the ground spices and blend to mix.
3. If using saffron strands, toast them lightly in a dry pan for less than a minute - they should not darken. Turn onto a saucer to cool and crisp, then crush to powder with the back of a spoon. Dissolve in 2 tablespoons boiling water, add to blender.
4. Heat 3-4 tablespoons of ghee (clarified butter) and oil in a large saucepan and when hot fry the sliced onion, stirring frequently until soft and golden. Add the blended mixture and continue to fry, stirring constantly until the puree is well cooked and oil starts to separate from the mixture. Rinse the blender with extra 1/4 cup of water, add to the pan with salt and continue frying until the puree is thick and dry. Add lamb and stir until each piece of meat is coated with the spice mixture. Add tomatoes, cover and cook over low heat until the lamb is tender, stirring ocasionally. Don\'t add water, the lamb will give out its own juices, which will be sufficient.
5. Combine yoghurt and cream and add to the pan, stirring to ensure the spices don\'t stick to base of pan as cooking nears completion. The sauce should be very thick and smooth. Transfer to serving dish and scatter with fresh coriander. Serve with spiced rice cooked in stock.