Cut lamb shoulder; prepare onion, garlic, all spices and salt.

Ingredients

• 750 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 180 gYogurt, plain, whole milk
• 180 gOnions, raw
• 30 gButter, Clarified butter (ghee)
• 900 gBeverages, water, tap, drinking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 2 gSpices, cardamom
• 2 gSpices, cinnamon, ground

Method

1. Cut lamb shoulder; prepare onion, garlic, all spices and salt.
2. Brown lamb, onion, garlic and spices in all ghee at 175 °C for 15 minutes.
3. Stir in yogurt and 900 g water and braise 85 minutes until shoulder is tender; all sauce and ghee are served.