Kashmir Bom Chount Lamb Quince Sour Autumn Seasonal Curry

Ingredients

• 600g bone-in lamb
• 2 quinces — peeled, cored and cut into wedges (quince is rock-hard when raw but softens completely during cooking)
• 3 tbsp mustard oil
• 2 tbsp Kashmiri red chilli powder
• 1 tsp fennel powder
• 1/2 tsp dry ginger powder
• 3 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 4 cloves
• 1/4 tsp asafoetida
• 1 cup yogurt — whisked
• Salt
• Fresh mint to garnish

Method

1. Heat 3 tbsp mustard oil to smoking. Reduce to medium.
2. Add whole spices. Fry 30 seconds. Add asafoetida.
3. Add lamb. Brown all surfaces on medium-high for 8 minutes.
4. Reduce to low. Add Kashmiri chilli powder, fennel and ginger powder.
5. Stir 1 minute. Add yogurt in additions stirring continuously. Cook 6 minutes on low.
6. Add 1 cup water. Bring to a simmer. Cover and cook 30 minutes.
7. Add quince wedges gently. Cover and simmer 20 to 25 minutes until both lamb and quince are completely tender.
8. The quince will have turned from white to rose-pink and will be fragrant.
9. Season with salt. Garnish with fresh mint.