Step by step
Heat mustard oil until it smokes, cool slightly, then add the whole spices and cook 30 seconds.
Brown the lamb in batches on a high heat to seal — do not crowd the pan.
Lower heat, add onions and cook 12 minutes until deeply golden.
Stir in ginger-garlic paste, Kashmiri chilli, fennel and ground ginger; cook 2 minutes.
Whisk the yogurt smooth, add a spoonful at a time off the heat to prevent splitting, then return to a low simmer.
Add 300ml water, cover and braise on a very low heat for 75 minutes until the lamb pulls with a fork.
Finish with garam masala and fresh coriander; rest 10 minutes before serving with basmati rice or naan.
Nutrition & allergens
- Energy
- 540 kcal
- Protein
- 44 g
- Carbs
- 8 g
- Fat
- 36 g
- Of which saturates
- 14 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)
Free from
- Gluten
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
- Mustard (when using ghee)
Simple swaps
- Dairy-free: Use coconut yogurt in place of dairy yogurt; cook in ghee-substitute or oil.
Mustard oil contains mustard allergens — swap for ghee or a neutral oil if avoiding.