- Pooja recommends crushing spices where possible, rather than buying powdered versions, to get the most flavour from ingredients.
- Mustard oil is preferred for this recipe to add a depth of flavour that can't be found in olive or vegetable oil.
- When creating this flavourful, warming dish, make sure you do not overcook the meat as the dish cannot be rescued by further cooking.
- To do this, shred the lamb and cook in a separate saucepan with lamb stock and the spice mix in this recipe. When it is falling apart, remove from the heat and serve with fresh mint sauce, coriander and salad in a bao bun.
- Heat a small-to-medium size saucepan over medium high heat and add the mustard oil, cloves, green cardamom, bay leaf and sliced onion.
- Sauté the onion until it's dark brown, then add lamb to the pan and mix well over a high heat for approximately 7 minutes.
- In a bowl, combine the curd or Greek yoghurt, saffron strands, dried ginger, cumin, coriander and Kashmiri red chili powder or paprika. Mix well and transfer to the saucepan.
- Add salt to taste and stir to briefly let the flavours blend.
- Add the lamb stock, mix well, and cover with a lid. Reduce the heat to low and cook for approximately 45 minutes or until the meat is tender.
- Once cooked, clarified butter can be added for extra richness. Serve hot with saffron rice.