Entree: India – Himachal & Uttarakhand Hills – झोली ➤ Jholī (A spiced yogurt-based Himalayan curry made with lamb or vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 1 cup (240 ml) plain yogurt, well beaten
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 g) ghee (clarified butter)
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 2 medium potatoes, peeled and halved, about 12 oz (340 g) (optional)
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 tsp (5 g) turmeric powder
- 1 tbsp (8 g) coriander powder
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) fennel seeds, crushed
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) Kashmiri red chili powder or mild paprika (for color)
- 1½ tsp (8 g) salt, adjust to taste
- 1 cup (240 ml) water (plus more as needed)
- 1 bay leaf
- 4 whole cloves
- 4 black peppercorns
- 1 small stick cinnamon (about 1 in / 2.5 cm)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat mustard oil in a heavy-bottomed pot over medium-high heat until hot but not smoking. Add whole spices (bay leaf, cloves, peppercorns, cinnamon) and fry for 20–30 seconds until fragrant.
2. Add lamb pieces and brown on all sides, 6–8 minutes. Remove browned lamb and set aside.
3. In the same pot add ghee, then sliced onions. Sauté on medium heat until deep golden brown, 12–15 minutes, stirring regularly to avoid burning.
4. Stir in ginger-garlic paste and cook 1–2 minutes until raw aroma disappears. Add chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes.
5. Reduce heat to low and whisk beaten yogurt with turmeric, coriander, cumin, fennel, Kashmiri chili, and salt. Temper the yogurt mixture by adding a few spoonfuls of the hot tomato-onion mixture into the yogurt while stirring, then pour tempered yogurt into the pot and mix well.
6. Return browned lamb to the pot, add potatoes (if using), add 1 cup (240 ml) water, cover, and simmer gently on low heat for 1–1¼ hours until lamb is fork-tender (or transfer to a 325°F/160°C oven covered and braise for 1–1¼ hours).
7. When meat is tender, uncover, increase heat and simmer to reduce sauce to desired consistency, stirring occasionally. Adjust salt and add garam masala and slit green chilies in the last 5 minutes.
8. Garnish with chopped cilantro and serve hot with steamed rice, chapati, or millet flatbreads.