RAUGHAN JOSH

1 1/2 pounds stewing lamb (I suggest a meaty shank)

9 ounces lamb bones for

adding flavor

4 cloves garlic, chopped 2 teaspoons good quality Hungarian paprika with 1/4 to 1/2 teaspoon cayenne powder mixed in

1/2 cup plain yogurt 9 ounces shallots,

chopped

1/4 cup ghee or clarified

butter

4 cloves

2 large black cardamoms,

optional

4 green cardamoms

1 to 2 cinnamon sticks,

broken

2 bay leaves

1 teaspoon fresh

coriander powder

1 to 1/2 teaspoon fennel

powder, optional

1 inch pieces fresh ginger,

scraped and grated

1/4 teaspoon to a pinch turmeric powder, optional

Salt to taste, about 1

teaspoon

Boil the lamb and bones with the garlic and 1/2 teaspoon salt in 6 cups water for about 20 minutes. Take off from heat, remove meat and set aside, discarding bones. (If using shank, leave it whole.) From the boiling water remaining, skim off surface residue, strain and reserve the liquid.

Whisk the paprikacayenne pepper into the yogurt and set aside. Fry the shallots in the ghee until lightly browned and fragrant. Add the cloves, cardamoms, cinnamon and bay leaves, stir and fry for a minute or so.

Then stir in the coriander and fennel powders, the ginger and turmeric, if using, as well as the salt. Stir continuously, adding 2 tablespoons water, and cook for about 2 minutes. Stir in the reserved meat and saute for about 5 minutes. Lower heat and stir in the reserved yogurtpaprika mixture and cook for a few minutes, stirring occasionally.

Now add the reserved clarified cooking water and simmer, stirring occasionally, until the meat is fork tender and a rich and fragrant gravy has formed. Adjust salt according to taste before serving with boiled basmati rice or naan.