Easy recipe Lamb pasanda

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about five hundredg/seventeen½oz boned leg of lambabout one hundredg/three½oz ghee ( clarified butterabout four cinnamonabout four black cardamomsabout two hundredg/seven¼oz flourabout fiftyml/one¾fl oz water, or enough to bind into a slack dough eight dried, figs (Recipes by ingridients figs) soaked in water, to cover three tbsp khoya (dried reduced milkone tbsp raisins½ tsp saffronone hundred and fiftyml/five¼fl oz plain yoghurtthree onionsabout fourcm/one¾in piece of fresh root gingersix garlictwo tsp salttwo tsp red chilli (Recipes by ingridients chilli) powderabout four tsp garam masalatwo tsp ground cuminone tsp freshly ground cardamomone tbsp chopped coriander, warmed naan breadmeat mallet. .