Ingredients
5 tbsp. ghee, substitute butter
1 cinnamon stick
6 green cardamom pods, lightly bruised
4 cloves
1 onion, large, finely chopped
3 garlic cloves, finely minced
1 tbsp. ginger, finely grated
5 tbsp. tomato passata, (US: tomato puree/sauce)
1 tsp. salt
1½ lb lamb shoulder, cut into 3cm/1.2" cubes
1½ cup chicken stock, salt reduced (broth)
2 tbsp. paprika, normal or sweet
¾ tsp. chilli powder, (or to taste)
4 tsp. ground coriander
4 tsp. ground cumin
2 tsp. turmeric powder
¼ tsp. nutmeg
1 tsp. garam marsala
½ tsp. fennel powder
½ tsp. garam masala, extra
½ tsp. fennel powder, extra
½ cup plain yoghurt, (Greek yogurt is fine)
coriander leaves, chopped, finely shredded ginger, yogurt
Basmati rice
Preparation
Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
Add the garlic and ginger, cook for another minute.
Stir in the Spices, cook for 30 seconds.
Mix in the tomato puree and salt, then add stock and mix.
Add lamb, stir, bring to simmer.
Place lid on and adjust heat to low or medium low so it’s simmering gently.
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.
Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired.
