Kashmiri Roghan Josh
Lamb in yoghurt and spices, Kashmiri-style
Teaspoon asafetida (optional)
125g plain yoghurt 40g ghee
2 teaspoons salt 1 teaspoon ground ginger
1kg deboned leg of lamb, cut into 5cm cubes
1 teaspoon chilli powder, or to taste 1 tablespoon finely grated fresh ginger 2 teaspoons Kashmiri garam masala 2 tablespoons chopped fresh coriander leaves
Combine the asafetida, if using, with 1 tablespoon of hot water and stir to dissolve. Add the yoghurt, ghee, salt and ground ginger, and mix well to combine.
Place the yoghurt mixture in a large heavy-based saucepan with the lamb, over low heat.
Cover and cook, stirring regularly, until the juices given out by the lamb evaporate and the spice mixture starts to stick to the base of the pan.
Add 125ml cup hot water, the chilli powder and fresh ginger, and stir well with a wooden spoon, scraping the dried mixture from the base of the pan and incorporating it with the liquid added.
Continue to cook, covered, until the liquid evaporates and the mixture sticks to the pan.
Add 375ml hot water to the pan and continue cooking this way until the meat is very tender, adding no more than 125ml water at a time.
Sprinkle over the garam masala and coriander, cover, and cook for a further 10 to 15 minutes.
Serve hot with rice, chapattis or paratha.