Ingredients

• 1kg boneless lamb shoulder, cut into chunks or slow cooked whole as I do when I have the time (pictured)
• Sea salt & fresh cracked pepper
• 1 onion, finely chopped
• 1 cup bone broth (see page 56 for recipe)
• 2 cans coconut cream
• ½ cup cashews, ground
• 1 cinnamon stick
• ¼ tsp ground turmeric
• 4 tbsp ginger powder, ground
• 6 garlic cloves, chopped
• ¼ tsp sea salt
• 3 tbsp garam masala (can buy premade from a good quality spice shop – My Souk Drawer in Newcastle Mall makes his own)
• 8 cardamom pods, bruised
• 5 cloves, whole
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 pinch saffron threads
• 2 tbsp coconut oil or ghee

Worth the effort with all the herbs!

Method

1. In a small bowl, mix together the ginger powder, crushed garlic, and salt. Set aside until needed.
2. Lightly dry fry your garam marsala paste until it smells fragrant, then add in the cardoon pods and cloves. Heat for 1 minute.
3. Shake the pan and add the coriander and cumin seeds for a further minute.
4. Transfer to a plate to cool, then grind to a powder using a mortar and pestle and set aside.
5. Put the saffron in a small bowl and cover with 2 tablespoons of warm water. Set aside and let it soak for at least 10 minutes.
6. Melt 1 tablespoon of the coconut oil or ghee in a large saucepan over medium heat and season the lamb with salt & pepper. When the oil or ghee is hot but not smoking, add the lamb in batches and brown for 1–2 minutes on each side.
7. Once the lamb is browned on all sides, transfer to a plate. If wanting to slow cook the lamb, put it in the pressure cooker for 2 hours or in the oven for 4–6 hours covered in foil.
8. Add the remaining oil or ghee to the pan, along with the onion, reduce the heat to medium-low, and cook, stirring occasionally, for 5 minutes.
9. Stir in the ginger and garlic paste and cook for 1 more minute.
10. Add the garam masala, stir well, and return the lamb to the pan with any juices that have accumulated on the plate.
11. Stir well to coat the lamb with the spices. Stir through the stock, coconut milk, ground cashews, cinnamon, saffron with its soaking water, and turmeric and bring to a low simmer. Cover and cook over low heat for 1½ – 2 hours, stirring occasionally.
12. Uncover, stir, and if necessary cook uncovered for a few minutes until the sauce is reduced and thick. Season with additional salt & pepper.

Enjoy on its own, or serve with cauliflower rice!