Ingredients

• 2 tbsp ghee
• 1 1/2 lb boneless lamb shoulder, in 1 1/2-inch cubes
• 3/4 tsp fine salt
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 1/2 cups low-sodium stock, plus more as needed
• 1/4 cup finely ground cashews
• 1 cup pasteurized camel milk
• 2 tbsp chopped mint

Method

1. Heat ghee in a heavy pot over medium-high heat. Season lamb and brown in two batches; transfer to a plate.
2. Lower heat and cook onion 8 minutes. Stir in garlic, ginger and garam masala for 30 seconds.
3. Return lamb and juices. Add 1 1/2 cups stock, bring to a gentle simmer, cover and cook on low 75 to 105 minutes until fork-tender. Check every 25 minutes, adding stock if the pot is drying.
4. Stir in ground cashews and simmer 5 minutes, adding a little stock if needed.
5. Remove from direct heat and stir in milk gradually. Warm gently, taste for salt and finish with mint.