Himachal Chha Gosht Lamb Yogurt Slow Mountain Pahadi Curry

Ingredients

• 700g bone-in lamb or mutton
• 2 cups thick yogurt — whisked
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 4 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick — 3 cm
• 4 cloves
• 2 bay leaves
• 1/4 tsp asafoetida
• 1 tsp dry ginger powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• Salt to taste
• Fresh coriander

Method

1. Marinate lamb with whisked yogurt, dry ginger powder, coriander powder, red chilli powder and turmeric for 4 hours or overnight in the refrigerator.
2. Heat 3 tbsp mustard oil to smoking in a heavy pot.
3. Reduce to medium. Add cumin, bay leaves, green and black cardamom, cinnamon and cloves — fry 30 seconds. Add asafoetida.
4. Add marinated lamb with all the yogurt marinade.
5. Increase to medium-high. Stir frequently for 8 to 10 minutes — the yogurt must cook through without splitting.
6. Reduce to low. Continue cooking 15 minutes as water evaporates and yogurt thickens around the meat.
7. Add 1/2 cup water. Cover and simmer on low for 45 to 55 minutes until lamb is completely tender.
8. Season with salt. Garnish with coriander.