Badami Lamb Korma

INGREDIENTS
For the lamb
3 thinly sliced onions
1 cup almond paste
5 tsp ghee
2 cinnamon sticks
6-7 green cardamom
3-4 cloves
1 piece mace
2-3 bay leaves
3 tsp garlic paste
1 tsp ginger paste
1 kilo lamb
Salt
Rose water infused with 4-5 strands of saffron
1 tsp yellow chilli powder
For the cream
1 cup yogurt
1 tsp yellow chilli powder
1/2 tsp black pepper powder
1 tsp coriander seed powder
1 tsp cumin powder
1 tsp red chilli powder
1/4 tsp turmeric powder
Garam masala
1/4 tsp clove powder
1/2 tsp green cardamom powder
1/2 tsp rose petal powder
1/4 tsp nutmeg powder
1/4 tsp black cardamom powder
1/2 tsp fennel powder
1/4 tsp cinnamon powder
1/4 tsp mace powder
For the paste
2 thinly sliced onions
1 cup cream/malai

METHOD
For the cream, take the yogurt and yellow chilli powder, black pepper powder, coriander seeds powder, cumin powder, red chilli powder, turmeric powder and mix well.
For the garam masala, take a bowl and mix the clove powder, green cardamom powder, rose petal powder, nutmeg powder, black cardamom powder, fennel powder, cinnamon powder, mace together.
For the paste, fry the sliced onions till they brown. Strain the onions, mix the cream and blend to a fine paste.
Heat ghee in a pot and add cinnamon, green cardamom, cloves, mace, bay leaves. Roast these spices and add the ginger paste and garlic paste.
When the paste browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink and the lamb, salt (to taste) and roast.
Once the lamb has seared, add the yogurt cream and almond paste. Pour water into the pot and let it simmer to cook in its own heat.
When it is almost done, add the garam masala and rose water infused with saffron to the lamb.
Take the lamb off the heat and transfer the individual pieces to a lagan. Sprinkle 1 tsp yellow chilli powder, add the onion paste and strain the gravy on top of the lamb.
Cover the lagan with a foil and put on low heat to cook.