Kashmir Mughal Lamb: Slow Braised and Aromatically Spiced

In a large bowl, combine the cubed lamb with all the ingredients listed for the marinade and the natural yogurt. Mix everything very well, ensuring that the meat is completely covered. Cover the bowl and refrigerate for at least 2 hours; ideally, let it marinate overnight so the flavors deepen intensely.

To prepare the nut paste, drain the previously soaked cashews. In a blender, blend the drained cashews with the whole milk until smooth and homogeneous. Reserve this mixture to use later in the sauce. This step adds exceptional creaminess and richness.

Heat the vegetable oil (or ghee) in a heavy pot or heavy-bottomed Dutch oven over medium heat. Add the whole spices (bay leaves, cardamom, cloves, cinnamon, and cumin seeds) and fry them for approximately 30 seconds, or until they begin to release their intense aromas. Be careful not to burn them.

Add the finely sliced onion to the pan with the spices. Cook over medium-low heat, stirring occasionally, for a period of 15 to 20 minutes. It is fundamental that the onions are well browned and caramelized, as this process is crucial to develop the sweetness and deep color of the sauce.

Add the grated ginger and crushed garlic to the pot. Sauté for 2 to 3 additional minutes, stirring constantly, until they release a pleasant, aromatic fragrance. Make sure not to let the garlic and ginger burn, which could make the sauce bitter.

Add the chopped tomatoes, peeled and seeded, to the pan. Cook for about 5 to 7 minutes, stirring frequently, until the tomatoes break down completely and the oil begins to separate from the sauce. This ensures the tomato releases all its flavor and acidity in a balanced way.

Add the marinated lamb to the pan, without discarding the remaining yogurt. Increase the heat to medium-high and sear the meat on all sides for approximately 8 to 10 minutes, until it is lightly browned. This process helps to seal the meat juices, keeping it succulent during slow cooking.

Pour the hot water (or beef broth) and the reserved nut and milk paste into the pan. Mix all ingredients very well, scraping the bottom of the pan to release any residue that may have stuck. Let the mixture boil gently before proceeding to the next step.

Reduce the heat to the minimum possible and cover the pot firmly. Cook the lamb for 2 to 2.5 hours, or until the meat is extremely tender and falling apart at the touch of a fork. Stir occasionally to ensure nothing sticks to the bottom. The secret to this recipe is patience in this prolonged braising.

Before serving, check the seasoning of the dish and adjust the salt and pepper, if necessary. If you prefer, remove the whole spices for a smoother texture. Finish by sprinkling generously with fresh chopped cilantro, which adds a vibrant and aromatic touch to the Kashmir Mughal Lamb.