Ingredients

• 500 gm. good quality lamb or mutton pieces

• 3-4 tbs. oil (ghee may give better taste but has higher cholesterol)

• 1 medium sized white onion, peeled and ground or grated or finely chopped

• 1 inch piece of ginger, peeled and roughly chopped

• 2 cloves garlic, peeled and crushed/grated

• 1 cup thick yoghurt

• 1 1/2 tsp. salt, adjust to taste

• 1/2 tsp. white pepper.

• 1/4 tsp chilli powder (optional)

• 7-8 blanched almonds. You can use 2 tbs. ground almond powder instead

• 2 tsp. poppy seeds, soaked in a cup of warm milk for 30 minutes or so

• 2 inch piece of coconut cream from a coconut block or a couple of tablespoons of cream of coconut powder. Either will do.

• 3-4 tbs. double cream

• 1-2 tbs. rose water or a few drops of rose essence

• 1 tsp cardamom (green, small ones) seed powder

• 1 tsp. Garam Masala (Optional)

• 1 tbs. green coriander leaves, chopped (optional)

Instructions

1. Heat oil in a pan and fry lamb or mutton pieces on high, until just beginning to turn brown. Remove and keep aside.

2. Make a paste of onion, ginger and garlic and sauté it in the same oil, not allowing it to turn brown. The curry is meant to be white...ish, not dark coloured.

3. Meanwhile, place meat in a bowl and add yoghurt, salt, pepper/chilli powder.

4. Add to frying onions and bring to boil on high heat. Simmer until meat is cooked.

5. Grind almonds and poppy seeds together.

6. Add to simmering meat, along with coconut and cardamom powder. Stir them in. Keep heat down and simmer until gravy is thick or a desired consistency.

7. Stir in double cream and rose water. Keep aside for a few minutes for the flavours to infuse. You can also add a teaspoon of Garam Masala at this stage and you can garnish it with chopped coriander leaves.

8. Serve with hot Chapatties or Tandoori Roties or Nans and Plain Pulao Rice.