Serves 4

This is a typical Moghul dish and works equally well with boneless pieces of mutton, although I do quite like getting stuck into chops as they have a much more interesting look and texture.

For this dish you could use mutton loin chops, loin best end chops or neck chops. How much you trim them is up to you, although with a dish like this it's probably worth trimming most of the fat back, as it doesn't render down much in the sauce. A perfect accompaniment to this would be some plain, steamed basmati rice, or a spinach and potato sag aloo. You could customise this dish according to your taste by adding other spices such as cumin, chilli, or even some freshly chopped coriander leaves at the end.

8 mutton chops with most of the fat removed
A little ghee or vegetable oil for frying
Salt and freshly ground black pepper
250g natural yoghurt
2 medium onions, peeled and quartered
11/2 tbsp grated root ginger
2tbsp flaked almonds
2tbsp cardamom seeds (podded)
2tbsp ground coriander
1tsp black pepper
1tsp salt
500ml chicken stock
250ml double cream

Season the chops, heat the ghee in a frying pan and colour the chops on both sides. Meanwhile put the yoghurt, onions, ginger and almonds in a food processor and blend to a purée.

Put the mixture, along with the coriander, cardamom, black pepper, salt and stock, in a saucepan with the chops, bring to a simmer and cook with a lid on for about 1 hour. Add the double cream and continue simmering gently for another 20-30 minutes or until the sauce has thickened. Let the chops sit in the sauce for about 30 minutes or so before just re-heating and serving.