Ingredients

• 500g x Lamb Shoulder. Best quality. 4cm pieces. See note below

• 2 x Medium onions. Cut into quarters

• 6 x Garlic cloves - diced

• 4cm x Fresh ginger. Thinly sliced

• 500g Natural, unsweetened yoghurt (Greek Jalna is good)

• 2 x Teaspoon cumin. Ground

• 4 x Teaspoons green cardamom. Ground

• 3 x Teaspoons coriander. Ground

• 1 x Teaspoon turmeric

• 1 x Teaspoon cloves

• 1 x 8cm Cinnamon quill

• 6 x Teaspoons coconut oil

• 1/2 x Teaspoon black pepper. Ground

• 1/2 x Teaspoon medium chilli powder or more or less to your taste

• Salt to your taste and diet

• 200m/l Water

Preparation

In a deep pot, add a little olive oil and over a medium heat, lightly caramelise the onions and garlic. Then simply add all of the other ingredients, stir and bring to the boil.

Next seal the pot with a lid (important the lid is properly sealed) and over a very low heat, simmer for two hours until the lamb is very tender.

After two hours, remove the lid and allow to reduce a little. Serve with Arborio rice.

Important: We did not seal the lamb pieces to allow the lamb to absorb the sauce during braising.

Comments: We recommend the Greek Jalna natural pot set yoghurt. Sweetened yoghurts will badly upset the balance of the recipe.