Lamb korma in cashew sauce (Gosht korma)

1. Soak the cashews and almonds in hot water for 20 minutes. Sprinkle the saffron into the lukewarm milk and leave to infuse.

2. Heat the ghee in a heavy pan and fry the thinly sliced onions over medium heat for 15 minutes, stirring often, until evenly golden brown; lift out with a slotted spoon, leaving the ghee in the pan.

3. Blend the fried onions with the drained nuts and the water into a smooth, creamy paste.

4. Fry the cardamom, cloves and cinnamon in the remaining ghee for 30 seconds, then add the cubed lamb, grated ginger and crushed garlic and fry for 8-10 minutes.

5. Slowly stir in the yoghurt, then the nut and onion paste, the salt and the water; cover and simmer gently for 50-60 minutes until the meat is tender.

6. Finally stir in the saffron milk and cook for another 5 minutes. Serve with naan or pulao.

Tip: A legacy of the Mughal court kitchen: korma isn't hot but silky, slightly sweet and fragrant. Don't rush the onions or let them burn; evenly browned onions give the sauce its deep colour and flavour.