Aab Gosht

Method

Heat ghee in a heavy-bottomed pot and fry the sliced onions until deep golden brown, then remove and set aside. In the same ghee, brown the lamb chunks on all sides over medium-high heat, working in batches if necessary. Add the ginger-garlic paste and cook for 2-3 minutes until fragrant. Return the fried onions to the pot and stir in the yoghurt, then add the water along with the whole spices (fennel seeds, black cardamom, cinnamon, bay leaves, cloves, and black peppercorns). Bring to a boil, then reduce heat to low, cover and simmer for 90 minutes until the lamb is very tender and the broth is rich and flavourful. Stir in the Kashmiri chilli powder and turmeric powder, season with salt to taste, and cook uncovered for a final 10 minutes. Serve hot, garnished with fresh coriander, in shallow bowls with the aromatic broth.