Instructions: Mix the lamb and yoghurt all spices except masal and paprika and let stand for 6 hours minimum or overnight.

Put onion ginger garlic and tomato into blender and puree.

Melt ghee in a pan and add the puree.

Put the lamb mixture into a separate pan (without ghee).

Cook both for about 20 to 30 minutes.

Salt to taste and stir occasionally.

Combine the two mixtures and cook for a further half hour or so until the meat is quite tender.

Add masala and paprika and fresh coriander.

Mix well and cook for a further 5 minutes then serve.

If at any time the curry gets dry add a little water.

Alternatively after both meat and puree have been fried they can put in a casserole dish in the oven pre heated to 375/190/gas 5 and baked for 45 minutes.

Add spices masala and paprika and cook for a further 10 to 15 minutes.

Add fresh coriander and serve.

A favourite dish of the indian emperors and one of the most aromatic.

Serves 4

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