Himachali Chha Gosht Lamb Yogurt Cardamom Curry Mountain

Method

1. 1

   Marinate the lamb: Mix the lamb pieces with 1/2 tsp turmeric, 1 tsp ginger paste, 1/2 tsp red chilli powder and 1 tsp salt. Mix well to coat. Cover and marinate for at least 1 hour — overnight in the refrigerator is better.

2. 2

   Make yogurt-besan mixture: In a bowl, whisk 1.5 cups thick yogurt and 3 tbsp besan together until completely smooth and lump-free. The besan prevents the yogurt from curdling during cooking and thickens the gravy. Set aside.

3. 3

   Heat mustard oil: Heat 4 tbsp mustard oil in a heavy-bottomed pot on high heat until it reaches smoking point. Reduce to medium.

4. 4

   Add whole spices: Add bay leaves, cracked black cardamom, crushed green cardamom, cinnamon, cloves and cumin seeds. Fry for 30 seconds until fragrant.

5. 5

   Brown the lamb: Add the marinated lamb pieces. Fry on medium-high heat for 8 to 10 minutes, turning occasionally, until browned on all sides. Do not crowd the pan — the browning creates depth of flavour.

6. 6

   Add spice powders: Add 1/2 tsp remaining red chilli powder, 1 tsp coriander powder and 1 tsp fennel seed powder. Stir and cook 2 minutes.

7. 7

   Add yogurt-besan — the critical step: Reduce heat to very low. Begin adding the whisked yogurt-besan mixture to the lamb slowly, a few tablespoons at a time, stirring after each addition. Adding all at once on high heat will cause the yogurt to curdle. Keep stirring continuously on low heat as you add.

8. 8

   Slow cook: Once all the yogurt is added, stir well. Add 1/2 cup water. Cover the pot. Cook on the lowest possible heat for 35 to 45 minutes, stirring every 10 minutes, until the lamb is completely tender and falling off the bone, and the gravy has thickened and turned a beautiful golden colour.

9. 9

   Adjust: Taste and adjust salt. If the gravy is too thick add a little warm water. It should be thick and coating, not thin.

10. 10

    Serve: Serve with steamed rice or Himachali madra and dal on the Dham leaf. The yogurt-mustard oil gravy with the whole mountain spices is the defining flavour of Himachal Pradesh.