1.   Place trimmed lamb in a pot and add water, lemon juice, bay leaves and cinnamon. Cover and bring to boil, then reduce heat and simmer for about 1 hour until very tender. Skim several times during cooking. Remove meat and reduce liquid to about 3/4 cup.

2.   Heat 3 tablespoons ghee and fry ginger, garlic and onions until soft. Grind cardamoms, coriander, cloves, poppy seeds, almonds and black pepper to a powder and add to the pan. Fry for 3 minutes, stirring frequently. Add mint and yogurt and simmer until sauce is thick and creamy.

3.   Add the meat and spoon the sauce over it. Braise until heated through. and well seasoned. Add reserved stock and simmer uncovered, until the liquid is completely absorbed or evaporated. Sprinkle on garam masala, chili powder and salt.

4.   Melt remaining ghee and fry drained fruit and nuts gently for 5 minutes. Add to the pan. Mix saffron with boiling water and rose water. Pour over the meat and heat through, or cover and place in a moderate oven for 15 minutes.