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Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.
Heat the ghee or oil in a frying pan, add onions and cook for 4-5 minutes until softened. Then add to the lamb in the pot.
Add MAGGI Chicken Stock cubes, all the spices and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.
In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 minutes.
Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 minutes. Taste and adjust the seasoning.
Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.
Per Portion of 300g
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