Mild madras curry

900g boneless lamb (leg or shoulder)

110g almonds

475ml light cream

1 tbsp pounded fresh green ginger

salt

50g ghee or clarified butter

4 onions, sliced in rings

4 garlic cloves, crushed

2 tsp coriander seed

2 tsp black pepper corns

1 tsp green cardamom seeds

8 whole cloves

1 tbsp turmeric powder

2 tsp sugar

freshly squeezed lime juice

segments of lime