
- 1 kg lamb shoulder meat cut in large slices
- 4 cups or 1 litre of water
- 2 tablespoons ghee or oil
- 2 medium or 300 g chopped onions
- 1 cube MAGGI Chicken Stock
- ¾ teaspoon ground black pepper
- ¾ teaspoon sweet pepper
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cloves
- 1 cinnamon stick
- 75 g or ½ cup toasted pine seeds
- 75 g or ½ cup toasted almonds
- 3 tablespoons fresh parsley chopped
- For the yoghurt sauce:
- 2½ cups yogurt or 625 g
- 1½ tablespoon corn flour