Rista

Method

Heat ghee in a heavy-bottomed pot and fry the minced onions until golden brown, then add ginger-garlic paste and cook for 2 minutes. Add the lamb pieces and brown them on all sides over high heat for 5-7 minutes. Stir in the yoghurt, Kashmiri chillies, and all the whole spices (cardamom, cinnamon, bay leaves, cloves) along with crushed peppercorns and fennel seeds. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the lamb is tender and the sauce has reduced and thickened. The gravy should be rich and concentrated with the meat coated in a deep red sauce. Adjust salt to taste and serve hot with steamed rice or Kashmiri bread.