1.5poundsLamb Cut of your choice. I use lamb shoulder cut into cubes by my butcher.
1-inchpiece of ginger ground to a fine paste
7clovesof garlic ground to a fine paste
150gms Greek yogurt whisked
2tspKashmiri red chili powder or ½ tsp red chili powder
4tbspvegetable oil
Pinchof asafoetida
Generous pinch of saffron soaked in warm water
Salt to taste
Roughly chopped coriander for garnish
Spice Powder
1cmcinnamon stick
5-6cloves
1mace blade
5green cardamom pods with seeds
7whole black pepper
Instructions
For the marinade, whisk together the ginger paste, Greek yogurt, and Kashmiri chili powder. Add the lamb to the dish, coating all pieces well marinate for 2-3 hrs or even overnight. Grind all the spice powder ingredients in a coffee grinder and set aside
Heat the oil over medium heat in a heavy-based saucepan; add the asafoetida letting it sizzle for 20-30 seconds. Add the meat along with its marinade and cook for 40 minutes sealing and browning the pieces all over. Make sure to stir continuously and scrape off the bottom of the pan to prevent it from sticking
Add the spice powder stirring to mix in well cooking for 3-4 minutes. At this stage, also add the saffron water along with the strands. Add a touch more water only if required or you feel it’s too dry. Lower the heat and simmer with the lid on for 20 minutes until the lamb is tender and cooked all the way through
Garnish with fresh coriander and season to taste. Serve with your favorite Indian bread or basmati rice.