Step 1

Soak the almonds in hot water for 30 minutes, then peel off the skin and drain the water out. Place them in the food processor, add 2-3 tbsp of water and grind it until it forms a smooth paste. Add more water if needed to achieve a smooth texture. ( If you are using almond powder or almond butter you can skip this step. )

Step 2

Marinade the lamb pieces with yoghurt, garam masala, turmeric, chilli, and salt. Leave for at least 30 minutes or up to 1 hour.

Step 3

Toast the almond flakes in a pan with low heat until crispy and golden. Remove from pan and set it aside.

Step 4

Heat the pan on medium heat, add ghee and add the whole spices, cinnamon, cloves, and cardamom. Let the spices sizzle for a few seconds.

Step 5

Add the chopped onions and cook until the onions are translucent. Then add the garlic and ginger paste. Cook until slightly brown.

Step 6

Now place the marinated lamb pieces. Follow with cumin powder, chilli, coriander powder, garam masala, and salt to taste. Combine everything well and cook for 2-3 minutes.

Step 7

Next, pour in the double cream, prepared almond paste, and salt to taste.

Step 8

Add two cups of water, close the lid and leave to simmer for about 45 minutes or until the lamb is tender. Finish with almond flakes and chopped coriander.