• 1 Leg of Lamb
• 110 g Nibbed Almonds
• 500ml Light Cream
• 1.5 Tablespoon Pounded Ginger
• Salt
• Butter
• 4 Onions Sliced in Rings
• 4 Cloves of Garlic
• 2 Tsp Coriander Seed
• 2 Tsp Pepper corns
• 1 Tsp Green Cardamom Seed
• 8 Cloves
• 1 Tbsp Turmeric
• 2 Tsp Sugar
• Lime Juice
• Segments of lime

Debone the Lamb, removing most of the fat. Cut meet into 4cm cubes. Place in a bowl with ginger. Sprinkle with salt and leave for an hour.

Blanch the almonds, remove the skin and chopped to nibbed size (3mm cubes). Add to the cream, heat for a few minutes than remove and leave for 20 mins to infuse and cool.

In large pot, sauté the onions in butter for 5 mins. Then add the spices and cook for another 5 mins.

Remove the onions to a plate. Then in small batches, brown the lamb pieces.

When finished browning the lamb, put all the lamb and the onion/spice mixture back into the pot. Add the cream. Mix well. Then add the turmeric and sugar. Bring to a simmer and place in bottom of Aga for 2/3 hours.

Serve with Basmati or Pilau rice, naan, poppadom and some Cucumber & Mint and Pomegranate & Grape Raitas.