Step 1

Preheat the oven to 140C/245F/120C fan.

Step 2

Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, ginger, garlic and 1 tbsp olive oil in a large bowl and mix into a paste.

Step 3

Add the lamb chunks and mix to coat evenly.

Step 4

Heat the remaining oil in a large, casserole dish (make sure it has a lid as you’ll need that later).

Step 5

When the oil sizzles, add the meat with the onions and fry until the spice aromas are released and the onions start to soften.

Step 6

Add the tomatoes, tomato paste, almonds, butter, sugar add the vegetable stock. Mix well.

Step 7

Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven for 3.5 hours. If your meat has released a lot of oil, you may wish to skim some off the top at this stage.

Step 8

Remove from the oven, add the cream and stir through.

Step 9

Return to the oven, this time without the lid, and bake for a final 30-45 minutes until it reaches your desired thickness.