Servings: 4

500 grams lamb cut into bite-size pieces 500 grams lamb cut into bite-size pieces
60 grams ginger garlic purée 60 grams ginger garlic purée
Salt Salt
vegetable oil vegetable oil
150 grams finely sliced red onion 150 grams finely sliced red onion
½ Tsp turmeric ½ Tsp turmeric
½ Tsp chilli powder ½ Tsp chilli powder
1 Tsp coriander powder 1 Tsp coriander powder
150 grams tomato purée 150 grams tomato purée
150 ml double cream 150 ml double cream
Toasted flaked almonds ( optional) Toasted flaked almonds ( optional)
Masala spices: subheading: Masala spices:
2 blades mace 2 blades mace
10 green cardamom pods 10 green cardamom pods
4 black cardamom pods 4 black cardamom pods
10 cloves 10 cloves
3 bay leaves 3 bay leaves

Coat the lamb with half the ginger garlic purée seasoned to taste with salt, spreading with your fingers, leave to marinate for at least an hour.
Heat some oil and fry the masala spices till they crackle, add the sliced onion and stir-fry till golden.
Add the remainder of the garlic ginger purée with the ground spices, season with salt, stir in the lamb pieces and cook until the oil starts to separate, now add a little water and cook until the lamb is tender.
Remove the lamb from the gravy and put to one side, tip the gravy into a food processor and purée it , strain the gravy then gently heat in a pan, add the tomato purée and simmer until you have a rich thick sauce, over a low heat add the cream and add the lamb back in to warm through in the gravy, garnish with the almonds and serve.

This delicious dish of lamb simmered in a mildly spiced but fragrant brown gravy was prepared by Sandhu, the executive chef at the Trident hotel in Jaipur. In this masala the spices are whole not ground.  This delicious dish of lamb simmered in a mildly spiced but fragrant brown gravy was prepared by Sandhu, the executive chef at the Trident hotel in Jaipur. In this masala the spices are whole not ground.