12 dried figs (200g)

1 lemon, juice (25g) and zest

350ml/12floz warm water, warm to the touch, not scalding

1½kg/3lbs diced leg of lamb OR 12 lamb loin chops (approx 1.2kg)

*30g/1oz ghee or butter (if using the diced leg of lamb)

3 medium onions (600g/1¼lb), peeled, finely sliced

4 cloves garlic, peeled, crushed or blitzed

1 fat inch of ginger (30g/1oz), grated or blitzed

1 packet of GREEN SAFFRON Baadam Pasanda Spice Mix

150ml/5floz fresh cream

4tblsp (200ml) natural, organic, plain yoghurt

50g/2oz ground almonds

35ml/2-3tblsp rose water (optional, but highly recommended)

1tsp/5g GREEN SAFFRON Garam Masala Spice Mix


How to make your meal:

  1. Put the dried figs, lemon juice and zest into a bowl with the warm water and set aside.
  2. Heat a sauté or large frying pan on high heat, add the ghee, then place the diced lamb into the pan in batches, (a 1/3 of the total at a time should do). Basically, the meat should sizzle as soon as it hits the pan. Fry for 5 minutes or so, stirring now and again until all the bits are a nutty brown colour.

*NB: If you’re using chops, you shouldn’t need to use any ghee or butter as the chops should render down, releasing their own fat into the pan, but do cook them for a couple of minutes rather than just searing or colouring them.

  1. As each batch of meat is cooked, carefully remove from the pan with a slotted spoon, set aside on a handy plate and continue until you’ve done all the meat. Then, take the pan off the heat and wipe any larger burnt pieces out with a good handful of kitchen towel, making sure to leave as much of the juices and fat in the pan as possible.
  2. Put the pan back onto a medium heat, add the onions, garlic, ginger, packet of GREEN SAFFRON Baadam Pasanda Spice Mix give them a stir and cook (or sweat them down) with the lid on until they’re all good and soft.
  3. Tip the softened onions, garlic and ginger into a blender (or blitz) along with the figs, lemon and water mixture, yoghurt, cream and ground almonds. Blitz to a smooth paste. (Smell the mix, it’s just like rich, sweet honey…..mmmm!)
  4. Pour the thick, spicy paste into the pan, place on medium heat. Then, slide the browned meat and their juices from the plate, into the pan. Stir to ensure all the ingredients are nicely combined and cook gently for 5 to 10 minutes, or until the mix starts to bubble up nicely.
  5. Remove from the heat. Pour in the rosewater (if using), throw in the GREEN SAFFRON Garam Masala Spice Mix, stir to combine the flavours, savour the amazing aroma and serve immediately..simple!

Serving suggestion:

Sprinkle with freshly chopped coriander and serve with Green Saffron’s Indian Basmati Rice and spiced banana riata


Alternative suggestions:

Try replacing the lamb with 2lbs of chicken breast cut into mouth-size pieces. Fish could also be used instead of lamb. Monkfish is recommended as it has a firmer texture. Again, remember to only just cook the fish. This could take as little as 5 minutes.


This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it….experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!!!