Instructions: First of all place the cubes of lamb in a bowl.

Then peel and finely chop the fresh ginger root and the garlic.

Mix together the yoghurt chilli powder salt ginger and garlic and add this to the cubes of lamb.

Mix everything well with a wooden spoon to coat the pieces of meat on all sides.

Cover the bowl and leave in the fridge for 3 hours to marinate.

When you are ready to cook the curry heat the butter in a pan and fry the finely chopped onions until evenly browned.

Add the turmeric coriander and cumin seeds and unfold the cardamom pods and add the seeds along with the skins then add the peeled tomatoes.

Now simmer this mixture over a medium heat for 2 3 minutes then add the cubes of lamb and its marinade stirring and turning the meat constantly.

Then sprinkle in half of the garam masala some freshly milled black pepper and 275ml of water.

Now bring everything to the boil cover the pan and reduce the heat and cook at the gentlest heat possible for 35 40 minutes or until the lamb is tender.

Before serving the RoghanJosh sprinkle on the remaining garam masala and ground almonds. Stir and serve at once.

Serve with spiced rice (Spiced pilau rice) indian chutney and pickles.

Serves 3 4 people

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