A mild sweet North Indian style Korma that is rich, fragrant, creamy and full of flavour.

The lamb can be replaced with chicken.

Spice Bouquet Garni
8 black pepper corns
8 whole cloves
8 whole green cardamon, bruised
1 cinnamon stick

Almond paste
2 or 3 tsp ghee
2 medium onions, chopped
20 almonds, boiled and skin off
10 cashew nuts
2 tbsp desiccated coconut
1 medium tomato, chopped
Milk or water, just enough to add moisture

For the Curry
1 kg Lamb shoulder or boneless leg, cut into 3-4cm cubes (or chicken thigh fillets, cut in half lengthwise)
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
3 tbsp ghee
2 tsp ginger paste
2 tsp garlic paste
5 dried kashmiri chilies, sliced in half diagonally, then soaked in 1/2 cup of boiling water for 15 minutes, water drained and reserved (Kashmiri chilies are used for flavour, not heat – do not replace with normal chilies!)
1/2 tsp nutmeg
1/4 tsp ground mace
1/8 tsp ground cardamom (approx 30 seeds)
1 cup greek yogurt
2 tbsp white sugar
1 tsp garam masala powder
1 tbsp kewra water, or rose water
2 tbsp slivered almonds, dry roasted

To make the Spice Bouquet Garni
Heat a heavy based pot (with a lid) over a medium-high heat (dry), then add the black pepper corns, cloves, green cardamom, and cinnamon stick. Toast gently until the spices become aromatic. Using a piece of muslin cloth, create a bouquet garni with the whole spices – place the spices in the middle of a piece of muslin cloth around 25-30 cm square, then bundle up and tie with some cooking string to create a bag. Use a piece of string long enough that the bag can be tied to the handle of the pot and still touch the bottom.

For the Almond Paste
Heat the ghee in the same pot over a medium heat and fry the onions until golden brown, then remove and allow to cool. Blend/grind together the almonds, cashews, coconut and enough milk (or water) to form a paste. Add the fried onions and tomato and blend again. Set aside.

To make the curry
Place the lamb (or chicken), coriander, cumin, turmeric and salt in a large bowl and toss until the lamb is coated with the spices.

Heat the ghee in the same pot (as used above) over a medium-high heat, add the ginger, garlic and kashmiri chilies and fry for one minute.

Add the lamb (or chicken) and brown all sides. Add the spice bouquet garni (tie to the handle of the pot).

Add the nutmeg, mace, ground cardamom, yogurt, sugar, almond paste and the reserved soaking water. Mix well and bring to the boil, then reduce the heat to a low-medium heat.

Cover the pot and simmer for 1 1/2 to 2 hours (or 30 minutes for chicken). Stir the curry every now and then to make sure it isn’t sticking. Add a little more water if required. This is a sweet curry, but if the curry is too sweet, just add a pinch or two of salt until it balances.

Once the lamb (or chicken) is tender add the garam masala powder and kewra water (or rose water). Mix through and simmer for a further 3 to 5 minutes. Remove the bouquet garni.

Garnish with the slivered almonds and serve hot with naan.