Step by step
Heat ghee in a heavy casserole, add whole spices and let them sizzle 30 seconds.
Add onions and cook on medium heat for 12 minutes until rich brown.
Stir in ginger-garlic paste; cook 2 minutes.
Add lamb and seal on a high heat for 5 minutes.
Reduce heat, add Kashmiri chilli, fennel and ground ginger; stir 2 minutes.
Add whisked yogurt one tablespoon at a time so it does not split.
Pour in 250ml hot water, cover and simmer on the lowest heat for 75 minutes until the lamb falls apart.
Finish with garam masala, rest 10 minutes covered, and serve with steamed basmati or naan.
Nutrition & allergens
- Energy
- 520 kcal
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 34 g
- Of which saturates
- 15 g
- Fibre
- 2 g
- Salt
- 1 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (yogurt, ghee)
Free from
- Gluten
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Dairy-free: Use coconut yogurt and vegetable oil in place of ghee.