Serves 4 to 5

Ingredients:

• Lamb Cubes, 1 kilograms
• Salt, 2 teaspoons
• Yogurt, 160 grams
• Cooking Oil, 2 tablespoons
• Mustard Oil, 2 tablespoons
• Bay Leaves, 2
• Black Pepper, ¼ teaspoon
• Black Cardamom, 1
• Green Cardamom, 4
• Cloves, 5
• Cinnamon Sticks, 1
• Sliced Onion, 1 
• Ginger Paste, 1 tablespoon
• Garlic Paste, 1 tablespoon
• Hot Water, 550ml
• Kashmiri Chili, 1.5 tablespoon + ½ teaspoon 
• Fennel Powder, 1 teaspoon + ½ teaspoon
• Ginger Powder, ¼ teaspoon

Instructions:

1. In a bowl, add lamb cubes, salt, yogurt, ½ teaspoon Kashmiri chili, ½ teaspoon fennel powder, mix well and marinate for 1 hour. Set aside for later use.
2. In a 3.0L Shuttle Chef® inner pot, add cooking oil, mustard oil, bay leaves, black pepper, black cardamom, green cardamom, cloves, cinnamon sticks and stir fry till fragrant.
3. When fragrant, add sliced onion and stir fry till onions turn brown.
4. When browned, add marinated lamb, ginger paste, garlic paste and stir fry for 10 minutes.
5. After 10 minutes, add hot water, bring it to a boil and simmer for 5 minutes.
6. After 5 minutes, close the inner pot lid and transfer to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 3 hours.
7. After 3 hours, bring content to a boil and add Kashmiri chili, fennel powder, ginger powder and simmer for 10 minutes.
8. Before serving, garnish with spring onion. 

Notes:

• This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. Ingredients can be adjusted for different Shuttle Chef® capacities.

Photos and recipe courtesy of Thermos Singapore team.