4 lamb shanks, fat removed. 250gm lamb, diced into 3.5cm cubes. 4 tbsp corn oil. 1 tsp fennel seeds. 1 tsp cumin seeds. 1 blade mace. 2 cloves. 4 pods green cardamom ...

2. Add lamb cubes to the pot and fry until they’re brown on all sides, about 10 minutes. Season liberally with salt. 3. Stir in chili powder and asafetida, then yogurt.

Explore the rich flavors of Rogan Josh and Galouti Kebab, two iconic Indian lamb dishes listed among the '50 Best Lamb Dishes in the World'. Learn about their history and culinary significance here!

Put the lamb back in the pan. Add 300ml water, the yogurt, tomato purée and some seasoning, stirring all the time. Bring to just under the boil then turn the heat down low, cover the pan and cook ...