1. Combine cardamom, cumin and coriander in a bowl. Add lamb. Toss lamb to coat in spice mixture.

2. Heat butter and half of the oil in a pan. Cook lamb in batches until browned all over.

3. Heat the remaining oil in the same pan. Cook onions, ginger, garlic purée, paprika and cayenne pepper over a low heat, stirring until onions are soft.

4. Return lamb to pan and stir well.

5. Pour water over Major Lamb Stock Base and mix well.

6. Add stock, tomatoes in juice, Major Tandoori Mari Base, bay leaves and cinnamon. Stir well.      

7. Add yoghurt a little at a time, stirring well. Bring to the boil.

8. Place in a casserole dish, cover and cook in a pre-heated oven at 170°C for about 1.5 - 2 hours or until lamb is tender.

9. Skim off fat.

10. Serve sprinkled with nuts, chilli, raita and naan bread.