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Ingredients
4 servings
3 ½ Tbspghee
substitute butter
1cinnamon stick
6green cardamom pods
lightly bruised
4cloves
1onion
large, finely chopped
3 clovesgarlic
finely minced
1 Tbspginger
finely grated
5 Tbsptomato passata
/ 1tbsp tomato paste + 4 tbsp water + 1/2tsp sugar
1 tspsalt
750gboneless lamb shoulder
cut into 3cm/1.2" cubes
1 ½ cupschicken stock salt
reduced, broth
Spices
2 Tbsppaprika
normal or sweet
¾ tspchilli powder
or to taste
4 tspground coriander
4 tspground cumin
2 tspturmeric powder
¼ tspnutmeg
1 tspgaram marsala
½ tspfennel powder
Finishes
Instructions
Step 1
Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
Step 2
Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
Step 3
Add the garlic and ginger, cook for another minute.
Step 4
Stir in the Spices, cook for 30 seconds.
Step 5
Mix in the tomato puree and salt, then add stock and mix.
Step 6
Add lamb, stir, bring to simmer.
Step 7
Place lid on and adjust heat to low or medium low so it's simmering gently.
Step 8
Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
Step 9
Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
Step 10
Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
Step 11
Serve with basmati rice,
Notes
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