This is the most popular lamb dish in the whole of India and is normally served with spiced rice

(pulao) or Indian bread (roti). Individual cooks have their own favorite mix of spices and the best way to discover them is by trying them Ingredients 500g lamb, cubed 250g lamb bones 300g spring onions 2.5 tsp ground chili 0.5 pot natural yoghurt 4 cloves 2 black cardamom pods 4 green cardamom pods 1 tsp ground coriander 1 tsp ground turmeric i tsp ground ginger 2 tbsp vegetable oil salt to taste

Method: Place the lamb and lamb bones in a large pot and cover with plenty of water. Sea son with salt and bring to the boil. Boil for 20 minutes and strain, storing the lamb stock produced and setting aside the lamb. To make the sauce, beat the ground chili together with a few teaspoon of yoghurt and a little water. Heat the vegetable oil in a frying pan and fry the spring o nions until they are softened. Add the cloves, bay leaf and green and black cardamom pods to the frying pan. On ce these are well mixed, add the ground spices and the chili paste prepared earl ier, and stir well. Add two or three tablespoons of water to thin the sauce and after a few minutes, add the lamb, the rest of the yoghurt, and finally, the stock. Check the salt and cook over a low heat until the lamb is juicy and tender. Remo ve the cardamom pods and the bay leaves before serving.

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