One of the most popular recipes and a favourite too. This recipe comes from Kashmir, North India. Traditionally it’s made using mutton or goat but it is delicious when made with lamb or even chicken. It’s a simple yet flavourful packed recipe with beautiful aromatic Indian spices. I blended them together using my Kenwood Compact Multi pro the little glass jar attachment to blend the whole spices into a fine fragrant masala powder to make this beautiful dish. Serve with choice of naan or rice, it’s a dish for royals! 

Ingredients

To marinate the lamb 

• 600 grams lamb shoulder chunks boneless 
• 1 tablespoon ginger, garlic paste 
• 1 teaspoon turmeric 
• Half a teaspoon salt 

To grind into powder masala 

• 1/2 Cumin seeds
• One stick cinnamon
• 6 whole peppercorns 
• 1 small mace flower (optional)
• Half teaspoon fennel seeds
• Three. Cloves 
• Three. Cardamom. 
• One black cardamom 

For the gravy 

• 2 large onions thinly sliced 
•  two large tomatoes
• 1 tsp dried fenugreek 
• 1 tsp cumin powder 
• 2 to 3 tsp Kashmiri red chilli powder 
• 1 tsp coriander powder 
• Sea salt to taste 
• 2 tsp tomato purée 
• Few strands of saffron - optional 
• One Bayleaf 
• 2 tablespoon Ghee
• Half a cup natural yoghurt beaten

Method 

1. Marinate the lamb with the turmeric, ginger & garlic paste, salt and set aside for 4 to 8 hours or even overnight. 
2. In a skillet or nonstick pan, on medium low heat, add the ingredients under ‘to grind into powder masala’ and dry roast them without using oil until aromatic for about two mins and set aside on a plate to cool down. Once it’s cooled down add them to your Kenwood Compact Multi pro the little glass jar attachment and pulse until a fine powder. 
3. Heat ghee or oil in a large heavy bottom saucepan or cast iron saucepan on medium heat, heat up ghee or oil, add the onion sauté until it’s brown and caramelised, but not burnt. This will take about 4 to 5 mins with continuous sautéing. Add the bay leaf. 
4. Add the marinated lamb and stir to combine well. Then add the ground masala powder, mix everything well, on medium low heat. Add the remaining masala powders under the gravy. 
5. Turn up the heat to high, add the beaten yogurt into the lamb and mix rapidly so the yogurt doesn’t break, mix well. Now reduce the heat and let it simmer, while it’s simmering blend the tomatoes. 
6. Using your Kenwood Compact Multi pro  blender attachment, blend the tomatoes into fine paste without using any extra water. Add it to the lamb mixture along with the tomatoes purée. Mix everything well, add 1/3 cup of water, saffron strands, cover and let it cook until the lamb is nice and soft for about 15 to 20 mins in very low heat. You can adjust the salt according to your preference. Serve with naan or rice. Enjoy!

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