Course : Curry
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds lamb shoulder -- sliced 2 inch thick
2 cups water
6 whole 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 whole cardamoms -- crushed
1 teaspoon salt to taste

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes