Ingredients:
- 10 cm of cinnamon stick
- 1 tsp whole cloves
- 4 tsp coriander seeds
- 1 tsp turmeric
- 1 tsp black peppercorns
- 2 tsp cumin seeds
- 6 green cardamom pods, bruised
- 10 dried Kashmiri chillies
- 6 cloves (30g) garlic
- 3cm's (30g) ginger
- 500g lamb shoulder
- 1kg onions
- 500ml (500g) natural yogurt
- 6 tbsp ghee
- 250g water
Method:
Place all ingredients into a deep pan, mix together, cover then simmer for 2 hours or until most of the liquid has been absorbed and lamb is tender. Add roasted shredded coconut after an hour of simmering.
