Kashmir Tsok Tsarvan Tamarind Lamb Sour Spiced Kashmiri

Ingredients

• 600g bone-in lamb
• 2 tbsp dried tamarind — soaked in 1 cup warm water, squeezed and strained
• 3 tbsp mustard oil
• 1 tsp 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 — 3 cm
• 1/4 tsp asafoetida
• 1/2 tsp sugar
• Salt to taste
• Fresh coriander 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 pieces. Brown all surfaces on medium-high for 8 minutes.
4. Reduce to medium. Add Kashmiri red chilli powder, fennel powder and dry ginger. Stir 1 minute.
5. Add 1 cup water. Bring to a boil. Cover and simmer 35 to 40 minutes until lamb is fairly tender.
6. Add strained tamarind water, sugar and salt. Stir well.
7. Cook uncovered on medium for 15 to 20 minutes until the gravy has reduced to a moderately thick tangy sauce.
8. The tsarvan should balance sour (tamarind), warm (spices) and gentle sweetness (sugar). Garnish with coriander.