Method
1. Marinate Lamb: Mix lamb with yoghurt, turmeric, chilli powder, ginger-garlic paste, and salt. Rest 30 minutes.
2. Prepare Base : Heat ghee in a thick-bottom pan. Add bay leaf, cinnamon, cloves, and cardamom. Sauté until fragrant.
3. Add Onion Paste: Add the onion paste and cook on low heat until ghee separates.
4. Cook Lamb: Add marinated chicken and sauté on medium flame until sealed and slightly browned.
5. Add Australian Almond Paste: Mix in almond paste and coriander powder. Cook for 3–5 minutes.
6. Simmer: Add 150–200 ml hot water, cover, and cook until chicken becomes tender.
7. Finish: Stir in fresh cream, white pepper powder, rose water, and saffron. Simmer 2–3 minutes on low flame. Do not boil aggressively.
8. Serve: Garnish with slivered Australian almonds slivers and serve hot.
