¼ cup blanched almonds

3 tablespoons vegetable oil

1 large red onion, minced

2 serrano green chilies, seeded and minced

4 green cardamom pods, bruised

1 pound lean lamb chunks

½ cup plain yogurt

1 cup water

2 tablespoons cream

Table salt, to taste

1 teaspoon cardamom powder

1. In a food processor, combine the almonds with a few tablespoons of water to make a thick, coarse paste. Set aside.

2. In a large pan, heat the vegetable oil. Add the onion and sauté until golden brown, about 7 to 8 minutes. Add the green chilies, cardamom pods, and lamb; sauté for about 25 minutes. If the lamb starts to stick to the pan, add about 1 tablespoon of water.

3. Add the yogurt and fry for 5 minutes. Add the almond paste, then add the water and bring to a full boil. Cover, lower heat, and cook for about 50 minutes or until the lamb is tender and cooked through.

4. Add the cream and mix well. Simmer for about 5 minutes. Add salt to taste. Sprinkle with the cardamom powder and serve hot.

Cardamom Powder

Most stores sell this fragrant powder. Use a little at a time — it goes a long way. If you want to make your own, here is a simple recipe: Open the cardamom pods. Remove the seeds and discard the shells. In a spice grinder, grind the seeds to a fine powder. Store in an airtight jar.