Lamb & Almond Curry (Mughal Lamb Curry) - cooking recipe

Ingredients

60 ml sunflower oil
8 green cardamom pods
6 cloves
1 cinnamon stick
1 teaspoon fennel seed
1 teaspoon coriander seed
1/2 onion, chopped
4 green chilies, finely chopped
1 lb lamb, cut into chunks
6 garlic cloves, crushed
6 cm fresh ginger, peeled and chopped into matchsticks
150 ml water
150 ml sliced almonds

Preparation

Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they've darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5-6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.
In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.