Lamb & Almond Curry (Mughal Lamb Curry)

• 60 ml sunflower oil
• 8 green cardamom pods
• 6 cloves
• 1 cinnamon stick
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1/2 onion, chopped
• 4 green chilies, finely chopped
• 1 lb lamb, cut into chunks
• 6 garlic cloves, crushed
• 6 cm fresh ginger, peeled and chopped into matchsticks
• 150 ml water
• 150 ml sliced almonds

1. Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they've darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5-6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.
2. In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.

sunflower oil, green cardamom, cloves, cinnamon, fennel seed, coriander seed, onion, green chilies, lamb, garlic, fresh ginger, water, almonds

Taken from www.food.com/recipe/lamb-almond-curry-mughal-lamb-curry-498471 (may not work)