Kashmiri red lamb stew by Kees

Kashmiri red lamb stew - serves 4 to 6

4 teaspoons fennel seeds
450ml (15 fl oz) natural yoghurt
6 tablespoons vegetable oil
2.5cm (1 inch) cinnamon stick
10 cardamom pods
15 cloves
1.5kg (3 lb) stewing lamb cut into 5 cm (2 inch) cubes
1.5 teaspoons salt, or to taste
1.5 teaspoons powdered ginger
900ml (1.5 pints) water plus 1 tablespoon
quarter teaspoon garam masala

Grind up the fennel seeds until fine (pestle and mortar or spice-grinder etc). Put the oil in a heavy wide pan and set over a high heat. When hot put in all the meat, as well as the cinnamon, cardamom pods, cloves and salt (and breath in deep cos it smells AMAZING).

Stir and cook, uncovered, over a high heat fro about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Lower the heat to medium and add 1 tablespoon water, fennel and ginger. Stir to mix. Add 900ml water, cover partially, and simmer on a medium heat for 30 mins.

Cover completely, turn heat to low, and simmer for a further 40 mins or until the meat is tender. Stir a few times as the meat cooks adding a few tablespoons water if it dries out.

Beat the yoghurt in a bowl until smooth and creamy.

Remove the cover from the pan and turn the heat to medium-low. Push the meat to the edges of the pan leaving a well in the centre. Pour the yoghurt slowly into this well, stirring quickly with a slotted spoon to stop it curdling. Keep this up for a good 5 minutes. Cover partially and cook on medium-low for 10 minutes. Sprinkle in the garam masala and mix.

Serve with rice and avoid eating the whole spices!!