Back to 6 servings 1 kg bone-in lamb or mutton, cut into pieces (about 2.2 lb) 1 tsp kosher salt, plus more to taste 0.5 cup plain full-fat yogurt, whisked 1 tsp turmeric powder 1 inch fresh ginger, crushed or finely grated 5 cloves garlic, crushed 0.33 cup neutral oil or mustard oil 1 tbsp ghee, optional, for richness 2 tsp cumin seeds 3 green chilies, slit lengthwise, adjust to taste 5 ripe Roma tomatoes, chopped 2 tsp Kashmiri red chili powder, for color without much heat 1 tsp coriander powder 0.5 tsp ground cumin 1 tsp black pepper, coarsely ground, plus more for finishing 1 cup hot water, added in batches as needed 1 tsp garam masala, optional, added at the end fresh cilantro, chopped, for garnish green chilies, sliced, for garnish fresh ginger, cut into matchsticks, for garnish
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1 Step 1: Rinse the meat and pat dry. Toss it with the salt, turmeric, half the crushed ginger and garlic, and the whisked yogurt. Marinate for at least 1 hour, or overnight in the refrigerator.2 Step 2: Heat the oil and ghee in a heavy-bottomed karahi, wok or large pan with a lid over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds.3 Step 3: Add the marinated meat and fry, stirring often, for 5 to 7 minutes until it changes color and smells fragrant. Add the slit green chilies.4 Step 4: Add the remaining ginger and garlic and fry for 1 minute until the raw smell fades, without browning.5 Step 5: Stir in the Kashmiri chili, coriander, ground cumin and black pepper. Add the chopped tomatoes and cook on medium heat, stirring and scraping the base, for about 10 minutes until they break down into a thick masala.6 Step 6: Add 1/2 cup hot water, cover and simmer on low heat for about 60 minutes, stirring now and then and adding a splash of hot water whenever the base looks dry, until the meat is tender and the gravy is thick.7 Step 7: Uncover, raise the heat to high and cook, stirring constantly, for 5 to 10 minutes until most of the liquid has dried and the oil separates and rises to the surface of the masala.8 Step 8: Stir in the garam masala if using and taste for salt. Turn off the heat and finish with a sprinkle of coarsely ground black pepper.9 Step 9: Garnish generously with the cilantro, sliced green chilies and ginger matchsticks. Serve hot with naan, roti or rice.getsaucepan.com/r/3bc82a22-8e71-5779-bd67-018ca5244ae3
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