Step 1

Heat the ghee in a large ovenproof casserole.

Step 2

Cover the lamb with turmeric and brown on all sides in the casserole.

Step 3

Pour in the curry base sauce, stir and cover with a lid.

Step 4

Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes.

Step 5

Add the almonds, sugar, sultanas, coconut, garam masala and cream to the lamb.

Step 6

Stir and let the curry simmer slowly for 10 minutes.

Step 7

Garnish with almonds and cilantro. Serve with rice, naan and your favourite Indian side dishes.