Ingredients: (serves 6-8)
For the marinade:
1 kg lamb
½ tsp cumin powder
½ tsp Kashmiri chile powder
2-3 tbsps whole Greek yoghurt
1 tsp powdered ginger
4 cloves garlic, minced
½ tsp salt
For the curry:
5-6 lamb bones *
3-4 tbsps ghee or melted butter
3-4 whole cloves
2” stick of cinnamon
15 black peppercorns
2-3 bay leaves (or Indian bay leaves)
2 medium onions, julienned
1” piece of ginger, julienned
4 cloves garlic
½ tsp hot chile powder
1½ tsps. Ground fennel
1 tsp powdered cumin
1 tsp powdered coriander
½ cup Greek yoghurt
1 tsp garam masala
Coriander leaf for decoration
½ lt water, or lamb stock
* You can use lamb on the bone if you wish
Method:
For the marinade:
1 kg lamb
½ tsp cumin powder
½ tsp Kashmiri chile powder
2-3 tbsps whole Greek yoghurt
1 tsp powdered ginger
4 cloves garlic, minced
½ tsp salt
For the curry:
5-6 lamb bones *
3-4 tbsps ghee or melted butter
3-4 whole cloves
2” stick of cinnamon
15 black peppercorns
2-3 bay leaves (or Indian bay leaves)
2 medium onions, julienned
1” piece of ginger, julienned
4 cloves garlic
½ tsp hot chile powder
1½ tsps. Ground fennel
1 tsp powdered cumin
1 tsp powdered coriander
½ cup Greek yoghurt
1 tsp garam masala
Coriander leaf for decoration
½ lt water, or lamb stock
* You can use lamb on the bone if you wish
Method:
- Cut the lamb into cubes and, in a large bowl, mix thoroughly with the cumin, chile powder, yoghurt, ginger, garlic and salt. Marinate for at least two hours.
- Heat the ghee in a large pan until hot. Now add the whole cloves, the cinnamon stick, the black peppercorns and the bay leaves. Fry for a minute and then add the onion. Cook over medium for about 4 minutes, then add the ginger and garlic. Cook for another minute or so.
- Now add the lamb bones, if you’re using them, and the marinated lamb. Cook for about 10 minutes, stirring the mixture frequently to release the fat and thus avoid the yogurt curdling.
- Once the lamb has browned all over, add the chile powder, fennel, cumin and coriander. Stir together for about 30 seconds.
- Add the water /stock and mix well together. Now lower the temperature and add the yogurt, little by little, stirring well to incorporate into the lamb/spice mixture.
- Finally, add the garam masala and cook gently for about 40 minutes, or until the lamb is tender. I usually put a lid on the pan for this stage. The sauce should reduce; this is a “dry” dish with little gravy.