Resi

Background

Resi is a hearth-style braise from the Himalayan corridor, shaped by cold evenings, communal cooking, and a love for slow, gentle simmering. Over generations, families adapted it to their pantry and taste, settling on a mellow, aromatic gravy with a silky texture. While cooks debate spices and serving traditions, the spirit of the dish remains the same: patient heat, layered aromas, and a comforting finish that invites sharing. Today’s version honors that lineage with a streamlined technique suited to a home kitchen while preserving the dish’s soulful character.

Ingredients

• 1 kg lamb, cut into chunky cubes
• 1 cup thick yogurt
• 3 tbsp ghee
• 2 large onion, thinly sliced
• 6 cloves garlic, crushed
• 2 tbsp grated ginger
• 2 tsp ground fennel
• 4 pods lightly crushed cardamom
• 1 stick cinnamon
• 1 tsp red chili powder
• 1/2 tsp turmeric
• 1 1/2 tsp salt, or to taste
• 2 cups hot water
• Handful of chopped cilantro for garnish

Preparation

1. In a bowl, combine the lamb, yogurt, garlic, ginger, turmeric, chili, and half the salt. Coat evenly and let it rest for at least 30 minutes.
2. Set a heavy pot over medium heat and melt the ghee. Add the sliced onion with a pinch of salt. Stir occasionally until golden and sweet, about 12 minutes.
3. Add the marinated lamb and cook, stirring, until the surfaces lose their raw look. Sprinkle in the fennel, cardamom, and cinnamon; toast until fragrant, about 2 minutes.
4. Pour in the water, bring to a lazy simmer, then cover. Cook gently until tender, about 45 minutes to 60 minutes, adding more water if the gravy reduces too much.
5. Taste and adjust with the remaining salt. For a richer sheen, swirl in a little extra ghee, then let the pot rest off heat for 5 minutes.
6. Fold in or scatter the cilantro just before serving.

Cooking Process Notes

Keep the simmer gentle to maintain a supple texture. The combination of yogurt and slow heat creates a creamy body without flour or starch. Balanced aromatics from fennel, cardamom, and cinnamon should smell round and warm, not sharp; if they catch on the bottom, loosen with a splash of water. Salt in layers—some early, some late—so the lamb seasons throughout without tasting overly saline at the end.

How to Enjoy

Serve Resi in a wide bowl to showcase its glossy gravy. It pairs beautifully with steamed rice or flatbread, where each bite blends tender lamb with a tangy depth from yogurt and the mellow warmth of ginger, softly sweet fennel, and perfumed cardamom and cinnamon. Finish with fresh cilantro for lift, and enjoy while hot for peak comfort.