This is really unusual, clean, mild and fragrant curry from Kashmir. It is so different from most people's perception of Indian food that it is worth trying just to understand the diversity of Indian flavour combinations. It is typical of this region in that it has no onions or garlic, and ginger is in powdered form. The flavour is provided entirely by the spices, yoghurt and meat, and for this reason all should be good quality and the meat should be cooked on the bone as this provides much of the lamb's flavour. As a bonus, there is no chopping and hardly any washing up. Serve with simple boiled rice.

2 bay leaves

¾ tsp ground ginger

2 black cardamom pods

2 shards of cinnamon

8 small cloves

10 green cardamom pods

1 piece of mace

¾ tsp of salt

12 black peppercorns, lightly pounded

4 good tsp ground fennel seeds

600g cubes of lamb, with the bone in

250ml water

300ml plain yoghurt

2 tbsp oil or ghee

¾ tsp garam masala

salt, to taste

1 Place the bay leaves, ginger, black cardamom pods, cinnamon, half the cloves, half the green cardamom pods, mace, salt, peppercorns and 3 teaspoons of the ground fennel seeds in a non-stick saucepan along with the meat and the water. Bring to a boil, then cover and cook on a low heat for about 35 minutes until the meat is tender.

2 Stir in the yoghurt and bring to a gentle simmer, then cook on a low heat for another 10 minutes. Add a splash of boiled water from the kettle if necessary.

3 Meanwhile, heat the oil or ghee in a small pan and add the remaining cloves and cardamom pods, cook for 20 seconds and stir into the meat with the garam masala and remaining ground fennel seeds.

4 Check the seasoning and serve with plain boiled rice.

The dish has a pale, thin, flavourful and aromatic gravy that is delicious with rice or Indian bread. If the gravy has reduced too much, add a little boiled water from the kettle.

More Anjum Anand recipes

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