Instructions: Lightly crush several threads of saffron and soak in Kewra essence or rose water at least 15 minutes. Put 50ml oil in a cooking pot and fry the onions medium brown, add cashews and fry until onions are deep brown With a spatula extract the oil from the onions by pressing against the side of the pot. Transfer the onions and nuts to a bowl and allow to cool. Place in a food processor and puree. In the remaining oil saute the chillies, bay leaves, ginger, garlic, lamb shanks, coriander, half of the Garam Masala and salt stirring continuously. Over a low heat add red chilli powder and the yoghurt, stir continuously for 3 minutes then leave to simmer until the yoghurt is absorbed.

Add the fried onion puree and mix well. Put in the remaining garam masala, mace and ground cardamom then saute for a couple of minutes. Add 800ml water and cook until the meat is tender. Before transferring to a serving dish, stir in the lime juice and the saffron in the flower water.

from Lucknow is made using lamb shanks and comes in rich, thick gravy. The use of lamb on the bone is essential to the flavour of this dish. If boned lamb is preferred you will need to make a stock from lamb shank bones, 2 cloves of garlic and 1 bay leaf. Boil this for 1 hour, strain and use instead of water.

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