Ingredients
Method
1.Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in large bowl; mix well. Cover; refrigerate 3 hours or overnight.
2.Heat ghee in large frying pan, add cardamom, cloves and cinnamon; cook, stirring, until fragrant.
3.Add onion, remaining garlic and remaining ginger; cook, stirring, until onion is browned lightly.
4.Add cumin, ground coriander, fennel, paprika and chilli; cook, stirring, until fragrant. Add lamb mixture; stir to coat in spice mixture.
5.Add stock, bring to a boil; reduce heat, simmer, covered, 1½ hours. Uncover; simmer further 15 minutes or until lamb is tender.
6.Just before serving, stir in garam masala. Sprinkle with fresh herbs.
A Kashmiri speciality using only the most tender young lamb available from this mountainous province in north India. “This is winter comfort food for me. I like to make it on a weekend to eat through the week.” Sophia Young was a New York-trained chef before she began in the Test Kitchen in 1993. She became an in-house food stylist, but was lured away to Australian Gourmet Traveller as associate food editor, staying there until early 2005. Sophia is now the food editor of a food and lifestyle magazine.
Note
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