Preparation time: 15 mins
Cooking time: about 2.5 hours minimum, or up to 7 hours if desired
Traditionally made with goat meat, this preparation works equally well with lamb or mutton. Lots of slow cooked onions add a sweet savouriness, and the toasted spices give a warming and smokey background to the dish. The use of saffron, although a little unconventional, brings a deep richness, which alongside the fatty marrow, makes this a pretty perfect winter warmer.
Meanwhile, place a large frying pan over a high heat and add 1 tbsp of the ghee. Brown the lamb mince in batches taking care not to overcrowd the pan. This will help to avoid the meat from steaming and will develop a good deep colour. Once well browned transfer to a sieve or colander placed over a bowl to drain off any excess fat. Repeat until all mince is browned.
Slow cook for a minimum of 2 hours. The dish can be cooked for much longer if desired to really develop a deep rich flavour - up to around 7 hours or so. More water will need to be added and stirred in periodically to prevent it from drying out.
Transfer to a serving dish and garnish with the coriander leaves and a few pinches of the reserved spice powder. Serve with steamed jasmine rice, and roti prata or naan bread.
Recipe and photos by Mike Heywood, South London resident, regular customer and Instagrammer extraordinaire. Follow Mike on Instagram @4TELIER
Native breed lamb and mutton available from The Butchery Ltd shop in Forest Hill.