Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb shoulder -- sliced 2" thick
   2      cups          water
   6                    cloves
   2      teaspoons     turmeric
   1      tablespoon    ground fennel seeds
     1/2  teaspoon      ginger powder
     1/2  cup           yogurt
   3      tablespoons   butter
     1/4  teaspoon      ground cinnamon
     1/2  teaspoon      ground cumin seeds
   6                    cardamoms -- crushed
                        salt to taste

Preparation:

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.