|
Ingredients
|
Quantity
|
|
Lamb shoulder – sliced 2” thick
|
2 pounds
|
|
Water
|
2 cups
|
|
Cloves
|
6
|
|
Turmeric
|
2 tsp
|
|
Ground fennel seeds
|
1 tbsp
|
|
Ginger powder
|
½ tsp
|
|
Yoghurt
|
½ cup
|
|
Butter
|
3 tbsp
|
|
Ground cinnamon
|
¼ tsp
|
|
Ground cumin seeds
|
½ tsp
|
|
Cardamom – crushed
|
6
|
|
Salt
|
to taste
|
Divide each lamb slice into two pieces and bring lamb, water,
cloves, and turmeric to a boil on high heat. Mix the fennel and ginger powders
in the yogurt and add to the lamb. Bring to a boil again. Add salt, reduce heat
to low, cover and cook for about 40 minutes. Set aside. Heat the butter, add
cinnamon, cumin and cardamoms, fry and add to the lamb mixture. Cook lamb for
another 10 minutes and serve hot.
