Ingredients

• Boneless lamb shoulder or leg, cut into 3 cm cubes 700 g
• Vegetable oil or ghee 2 tbsp
• Green cardamom pods 4
• Cinnamon stick 1 (5 cm)
• Onions, finely sliced 2 medium (250 g)
• Garlic, crushed 4 cloves
• Fresh ginger, grated 20 g
• Kashmiri chili powder 1 tbsp
• Ground fennel 1 tsp
• Salt 1 tsp
• Tomato, chopped 1 large (150 g)
• Plain whole-milk yogurt, whisked 150 g
• Garam masala 1 tsp
• Fresh cilantro, chopped to serve

Instructions

1. 1

   Heat the oil or ghee in a heavy pot over medium-high heat and fry the cardamom and cinnamon for 1 minute until fragrant.

2. 2

   Brown the lamb in batches for 8-10 minutes in total, then lift it out onto a plate.

3. 3

   Lower the heat to medium, add the onions and cook for 10 minutes until deep golden, then stir in the garlic and ginger for 1 minute.

4. 4

   Add the chili powder, fennel, salt and tomato and cook for 5 minutes until the tomato softens.

5. 5

   Take the pot off the heat and stir in the yogurt a spoonful at a time so it does not curdle, then return the lamb and its juices and cook for 3 minutes.

6. 6

   Pour in 300 ml hot water, cover and simmer gently for 75 minutes, stirring now and then, until the lamb is tender.

7. 7

   Uncover, stir in the garam masala and simmer for 10 minutes to thicken the sauce, then garnish with cilantro and serve with rice or naan.