Lamb Braised in Almond and Yoghurt Sauce

500 g (1.1 lb) Lamb, boneless, cut into cubes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Cinnamon (dalchini), 1 inch sticks
3 Green cardamom (choti elaichi)
4 Cloves (laung)
6 Bay leaves (tcj patta)
1 1/2 tbsp (27 g) Ginger (adrak) paste
1 1/2 tbsp (27 g) Garlic (lasan) paste
1 1/2 tbsp (27 g) Green chilli paste
1/4 cup (50 g) 1 3/4 oz Yoghurt (dahi)
1/2 cup (100 g) 3 1/2 oz Almond (badaam) paste
1 tsp (4 g) Salt
1/4 tsp (1/2 g) Black pepper (kali mirch) powder
a few strands Saffron (kesar)
1 Egg, hard-boiled, quartered

Method
1. Heat the oil in a pan; add cinnamon sticks, green cardamom, cloves, and bay leaves. Saute till turned brown.

2. Add ginger paste, garlic paste, and green chilli paste. Fry for a few minutes then add the yoghurt and lamb. Mix well. Cover and cook on low heat for 45 minutes or till the lamb is tender.

3. Add almond paste, salt, black pepper, and saffron.  Cook for about 5 minutes till well blended. Remove pan from heat.

4. Serve hot garnished with hard-boiled egg.