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Export 11 ingredients for grocery delivery
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.
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