Yoghurt and spice-marinated lamb shoulder in a thick red-colored curry.
Stir the spices into the yoghurt, add the lamb and refrigerate 2-4 hours.
Sautee the onions, ginger and garlic in ghee in a heavy pan over medium-high heat, stirring constantly until soft, about 3 minutes. Take care not to burn the garlic.
Add the lamb and its marinade and cook 5 minutes, stirring constantly. Add enough lamb, beef or vegetable stock to barely cover the meat.
Reduce heat, cover (offset) and simmer until the sauce is thick and the meat is tender, about 1 hour.
Add wedges of tomato and cilantro and cook uncovered another 5 minutes.
Serve topped with yoghurt and cashew butter with saffron basmati.
Rating ♦ ♦ ♦ ♦