Cut lamb shoulder across the grain into 3 cm cubes. Finely chop onion, grate ginger and garlic, and crush the tomatoes.

Ingredients

• 800 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 250 gOnions, raw
• 180 gYogurt, plain, whole milk
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 25 gGinger root, raw
• 20 gGarlic, raw
• 25 gOil, mustard
• 5 gSpices, turmeric, ground
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 3 gSpices, pepper, red or cayenne
• 2 gSpices, cinnamon, ground
• 2 gSpices, cardamom
• 1 gSpices, cloves, ground
• 500 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Cut lamb shoulder across the grain into 3 cm cubes. Finely chop onion, grate ginger and garlic, and crush the tomatoes.
2. Heat mustard oil to 175 °C in a heavy pot. Bloom cinnamon, cardamom, cloves, cumin, coriander, turmeric and cayenne for 30 seconds; add onion, ginger and garlic and stir for 8 minutes.
3. Add lamb and turn at 175 °C for 8 minutes until sealed. Stir in yoghurt spoon by spoon to prevent splitting, then tomatoes, 500 g water and salt.
4. Cover and braise at 90 °C for 85 minutes until lamb yields to a fork. Stir once halfway and check that the sauce does not catch.
5. Uncover and stir at 95 °C for 15 minutes until sauce darkens, thickens and coats the lamb. Serve with all oil and juices from the pot.