250ml (8 fl oz) plain yoghurt

1 teaspoon salt, or to taste

2teaspoons ground cumin

1 teaspoon ground coriander

¼ teaspoon cayenne pepper, or to teats

4 tablespoons finely chopped fresh coriander

5 tablespoons olive or groundnut oil

5 cm (2 in) piece of cinnamon stick

1 bay leaf

6cardamompods

900 g (2lb) boneless lamb from the shoulder, cut into 2.5-4cm (1-1 ½ in ) cubes

1 onion, finely chopped

4 tablespoons soured cream

¼ teaspoon ground cardamom

Freshly ground black pepper

Put the yoghurt into a bowl and beat lightly until smooth.  Add the salt, cumin, ground coriander, cayenne, lots of black pepper and the fresh coriander.  Mix well and set aside. 

Put the oil into a wide pan, preferably non-stick, and set it over a medium-high heat.  When it is hot, add the cinnamom stick, bay leaf and cardamom pods.  Quickly put in the lamb pieces –only as many as the pan will hold easily in a single layer – and brown them on all sides. 

Remove with a slotted spoon and put in a bowl.  Brown all the meat in the same way.

Put the onion into the oil left in the pan.  Cook, stirring, until it turn brown at the edges.  Now return the meat to the pan, along with any whole spices that are still clinging to it, plus the yoghurt mixture and the sultanas.  Stir well and bring to a simmer.   Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is very tender Then uncover the pan and turn up the heat.  Cook over a high heat, stirring, until the sauce is thick and clings to the meat pieces.  Finally, stir in the soured cream, sprinkle the ground cardamom over the top and serve.