Ingredients:

  • 2 lbs lamb shoulder, trimmed of excess fat and cut into 1.5-inch cubes
  • 3 large yellow onions, finely diced
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 14 oz crushed tomatoes
  • 2 tsp turmeric powder
  • 1 tbsp ground cumin
  • 1.5 tbsp ground coriander
  • 1 tsp Kashmiri chili powder
  • 1 tsp garam masala
  • 2 cinnamon sticks
  • 4 green cardamom pods
  • 1 black cardamom pod
  • 3 whole cloves
  • 14 oz full-fat coconut milk
  • 1 cup bone broth
  • 3 tbsp ghee

Instructions:

  1. Heat the ghee in a heavy-bottomed Dutch oven over medium-high heat. Sear the lamb cubes in batches until a dark, mahogany crust forms on all sides. Remove the meat and set aside.
  2. In the same pot, add the whole spices (cinnamon, green and black cardamom, cloves) to the hot fat and toast for 60 seconds until fragrant.
  3. Add the finely diced onions and cook slowly, stirring occasionally, until they reach a deep golden, jam-like consistency.
  4. Stir in the ginger and garlic pastes, cooking for 2 minutes to remove the raw aroma.
  5. Add the ground turmeric, cumin, coriander, and Kashmiri chili powder. Bloom the spices in the oil for 1 minute, ensuring they do not burn.
  6. Pour in the crushed tomatoes and return the seared lamb to the pot. Stir to coat the meat in the aromatics.
  7. Add the full-fat coconut milk and bone broth. Bring to a gentle simmer, then reduce heat to low.
  8. Cover and cook for approximately 1 hour 45 mins, or until the lamb is fork-tender and the collagen has fully broken down into the sauce.
  9. Stir in the garam masala during the final 5 minutes of cooking. Adjust seasoning to taste and serve.
  10. Let the pot sit off the heat for 10 minutes until the sauce thickens and stabilizes.