Recipe
Why make it
Tender mutton simmered in a pale, silky yogurt gravy scented with fennel, dry ginger and cardamom. It is mild, aromatic and made without turmeric or chilli.
Serves 4
+ 7 more in the full recipe
Step 1 of 8
Whisk the yogurt in a bowl until completely smooth. Stir in the fennel powder and dry ginger powder and leave the bowl on the counter so the yogurt loses its chill.
Step 2 of 8
Heat the ghee in a heavy pot over medium heat. Add the asafoetida, green and black cardamom, cloves, cinnamon, bay leaves and peppercorns, and stir for 30 seconds until fragrant.
Step 3 of 8
Add the mutton and salt. Stir often for about 5 minutes until the meat turns pale brown on the outside and the raw pink is gone.
Step 4 of 8
Pour in the water and bring to a boil, skimming off any grey foam. Reduce the heat to low, cover and simmer for 55 minutes, until the meat is tender and pulls easily from the bone.
Step 5 of 8
Remove the pot from the heat and let it stop bubbling for 2 minutes. Stir 3 to 4 spoonfuls of the hot stock into the spiced yogurt to warm it gently.
The last 3 steps are in the full recipe.
Cook’s tip
Use full-fat yogurt at room temperature and keep the heat low after adding it. This is the best way to prevent curdling.
Ready to cook?
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