1. Trim excess fat from lamb and cut lamb into 4 cm (1 1/2 in) cubes.
2. Heat oil in a heavy-based pan, and cardamoms, turmeric, chillipowder, cumin, paprika, coriander, rattan jog, if using, and masala.
3. Fry, stirring, for 2-3 minutes, then stir in yogurt and tomatoes and bring to boil.
4. Add onion and cook for 3-4 minutes.
5. Add lamb cubes, stir well and cover.
6. Bring to the boil again, then reduce heat and cook for 40-50 minutes, until lamb is tender and liquid makes a thick sauce, stirring occasionally.

Serves 4.

This dish can be garnished with real silver leaf from indian stores. Just before serving, place a sheet, silver side down, on top and peel off backing paper