Serve for 6

1 medium onion, chopped

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

1 teaspoon coriander seeds

1 teaspoon cumin seeds

½ teaspoon cardamom seeds

2 tablespoons lime juice

2 ½ kg leg of lamb, boned, chopped

30g ghee

¼ teaspoon cayenne pepper

1 teaspoon ground turmeric

1 teaspoon garam masala

2/3 cup plain yogurt

2/3 cup cream

2/3 cup water

1 tablespoon plain flour

2 tablespoons water, extra

Blend or process onion, ginger, garlic, seeds and juice until well combined.  Place blended mixture and lamb in medium bowl, stir until lab is well coated, cover, refrigerate for several hours or overnight.

Heat ghee in large saucepan, add cayenne pepper, turmeric and garam masala, stir over medium heat for 1 minute.

Stir in yogurt, then lamb, stir over high heat until lamb, stir over high heat until lamb is well browned.  Stir in combined cream and water, bring to boil, reduce heat, simmer, uncovered, and for about 1 hour or until lamb is tender.

Stir in blended flour and extra water, stir over high heat until sauce boils and thickens.