Mix the lamb and yoghurt together and set aside - this will tenderise the meat

Heat the oil in a deep pan and add the whole spices (bay leaves, cloves, peppercorns, cinnamon and cardamom)

Fry till they turn slightly darker in colour and become fragrant, but be careful not to burn them

Now add the onions and fry until they turn light golden

Then add the ginger and garlic pastes and fry for a minute

Add the powdered spices (ground chilli, coriander, cumin, turmeric and garam masala) and fry until you begin to see the oil separate from the spices

Now add the meat and yoghurt mix to the pan and brown

Add the beef stock, water and season to taste

Cook for 1½ to 2 hours until the meat is tender and the sauce has thickened and reduced, stirring often to prevent it from sticking

When you're almost ready to serve, remove the cinnamon and bay leaves then stir in the cream, combining well

Garnish with coriander leaves and sliced red chillies (optional) and serve with plain rice Or for a complete Indian meal also serve with naan and vegetable curries on the side like Chana Dal and Aloo Gobi

To keep spices fresher for longer, store them away from heat, light and air