Lamb in rose-scented almond sauce

Pasanda Badam Kari is typical of the elegant and rich creamy dishes brought to India by the Mughals. They also introduced the use of floral essences in both sweet and savoury cuisine. Here, a sprinkling of rose water adds a distinctive yet delicate aroma to tender slices of lamb braised in a saffron sauce that is thickened with a fresh almond purée. It makes the perfect dish for a special occasion.