Cut lamb into medium pieces.

Heat oil in a pan. Add asafoetida, cinnamon, cloves, black peppercorn and cardamom. Light fry for 30 secs. Add lamb pieces and put on medium heat. Stir and cook for 12-15 mins. till lamb pieces are reddish brown.

Sprinkle a little water and keep cooking for another 12-15 minutes on low heat. Stir continously all the while, and scrape sediments (if any) from the bottom of the pan.

Add red chili powder, coriander powder, aniseed powder, ginger powder/ paste and salt. Add beaten yogurt and 2 cups of water. Put on a lid and continue to cook till lamb is tender. The gravy is normally thin and has a thick layer of fat/ oil on top.

• In any Indian cooking, there is a simple rule of thumb for controlling the consistency of the gravy. Cook on high heat and keep the cooking vessel uncovered to evaporate water and make the gravy thick. Cook on low heat and cover the vessel to keep the water from evaporating and make the gravy thin.
• If you are not able to get hold of Kashmiri red chili powder, do not worry; all hell will not break loose. You may use ordinary red chili powder instead.