Atul Kocchar's Lamb with Green Chillies

Ingredients

• 600g boneless lamb rump or neck fillet
• 225g Greek-style yogurt
• 2.5cm piece of fresh ginger
• 2 long thin green chillies
• 4 green cardamom pods
• 1 black cardamom pod
• 1 tablespoon vegetable oil
• 1 blade of mace
• 4cm piece of cinnamon stick
• 2½ tablespoons Onion Paste (page 218)
• 2½ tablespoons Benares Curry Powder (page 223)
• 200ml water
• a pinch of saffron threads
• fresh coriander leaves
• 125ml double cream
• 2 teaspoons ground fennel
• sea salt