Step 1

Preheat oven to 300 F (150 C).

Step 2

Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.

Step 3

Season the lamb neck pieces with salt, then sear in the same pan for 5-6 minutes, until evenly browned.

Step 4

Reduce heat, add cup (120 ml) water, torn Kashmiri red chilies, and cover.

Step 5

Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.

Step 6

Add garam masala and Kashmiri chili powder to the hot pan, mix well.

Step 7

Add the yogurt in stages to prevent breaking, stir in and allow each measure to absorb before adding next repeat until all the yogurt has been added.

Step 8

Add 1 cup (240 ml) of water, continue to simmer.

Step 9

Make a slurry with 1/2 cup (120 ml) of water and the flour, stir into the sauce.

Step 10

Return the seared lamb neck to the sauce, cover, transfer to oven and bake for 2 hours, until meat is tender.

Step 11

When tender, remove neck, and pull meat from bones; discard the bones and return meat to pan.

Step 12

Combine, warm through, and serve hot with steamed rice and naan bread.