I love this dish. I use hogget instead of lamb, for extra flavour. Cooking it in slow-cooker cooks the meat to melting tenderness with wonderful spice infusion. The dish is finished with yoghurt and saffron. Oh my.
|1||teaspoon||Kashmiri chilli powder|
|1 – 1 1/2||kilograms||hogget, mutton or lamb|
Place all the spices in a dry frying pan over a medium heat. Cook until they begin to smell toasty. Transfer the spices to the slow cooker.
Meanwhile, cut the hogget into bite sized pieces.
Return your frying pan to the stove and increase the heat to high. When the pan is hot, add some oil and fry the meat in batches so it’s brown all over. It does not need to be cooked through. Transfer the browned meat to the slow cooker.
Dice the onion and crush the garlic. Add these to the slow cooker.
Stir all the ingredients in the slow cooker so the meat is coated in the spices. Add the bay leaf and water. Do not worry if the meat is not fully covered, it will release a lot of juices during cooking.
Cook in the slow cooker, on low for about 12 hours, give or take half a day.
About an hour before you want to serve, add the saffron the milk and allow to infuse for about fifteen minutes. Then add the saffron milk and yoghurt to the slow cooker. Mix to thoroughly combine. Leave the lid off the slow cooker to allow some liquid to evaporate.
Serve with rice and other curries of choice. Enjoy!