Himachal Chha Gosht Lamb Yogurt Slow Mountain Pahadi Curry

Method

1. 1

   Marinate lamb with whisked yogurt, dry ginger powder, coriander powder, red chilli powder and turmeric for 4 hours or overnight in the refrigerator.

2. 2

   Heat 3 tbsp mustard oil to smoking in a heavy pot.

3. 3

   Reduce to medium. Add cumin, bay leaves, green and black cardamom, cinnamon and cloves — fry 30 seconds. Add asafoetida.

4. 4

   Add marinated lamb with all the yogurt marinade.

5. 5

   Increase to medium-high. Stir frequently for 8 to 10 minutes — the yogurt must cook through without splitting.

6. 6

   Reduce to low. Continue cooking 15 minutes as water evaporates and yogurt thickens around the meat.

7. 7

   Add 1/2 cup water. Cover and simmer on low for 45 to 55 minutes until lamb is completely tender.

8. 8

   Season with salt. Garnish with coriander.