Step 1

Place asafoetida and water into a large bowl and stir to dissolve. Place the large bowl onto mixing bowl lid and weigh yoghurt and lamb into it. Stir to combine, then set bowl aside.

Step 2

Place 2 of the tomatoes and onion into mixing bowl and blend 8 sec/speed 8. Transfer into a separate bowl and set aside.

Step 3

Place ghee into mixing bowl and melt 1 min/Varoma/speed 1.

Step 4

Add bay leaves, cinnamon, cloves, green cardamom, black cardamom and fennel seeds and cook 30 sec/Varoma/speed 1.

Step 5

Add garlic paste and ginger paste and cook 1 min/100°C/speed 1.

Step 6

Add ground coriander, chilli powder (optional), cumin, turmeric, tomato paste and reserved onion mixture and cook 5 min/100°C/speed 2.

Step 7

Add reserved lamb with marinade and cook 50 min/90°C//speed , without measuring cup.

Step 8

Add garam masala, salt and pepper and cook 20 min/90°C//speed  or until lamb is tender. Transfer into a thermal serving bowl or other large bowl and garnish with tomato wedges. Cover and set aside for 5 minutes, then sprinkle with coriander leaves to serve.