In a bowl, combine the diced lamb with the yoghurt, ginger, garlic, salt, ground cumin, ground coriander and black pepper. Mix well and keep in the refrigerator while you prepare the rest of the dish.

Place 185ml water in a pan and bring to the boil. Add the onions, green chilli and ground almonds, reduce the heat and simmer for 15 minutes. Allow to cool down a little, then transfer to a blender and blend to a smooth paste.

Heat the oil in a large heavy-based pan over a medium-high heat. Add the cardamom pods, cumin seeds, bay leaves and star anise and fry for 15 seconds, then add the marinated lamb and cook for 5–6 minutes over a high heat, stirring frequently.

Add 250ml water and bring to the boil, then reduce to a simmer, cover and cook for 1 hour, or until the lamb is tender.

Remove the lid, increase the heat to high and cook off any excess moisture. The meat should be semi-dry at this point.

Reduce the heat and add the onion-almond paste and double cream, mix well and cook for another 5 minutes.

Add the ground cardamon, saffron and fresh coriander and mix well. Taste and adjust the seasoning.

Serve with rice or Indian bread.