Cut lamb shoulder from 600 g raw edible weight into 3 cm cubes. Chop onion, crush garlic and cut coriander.

Ingredients

• 600 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 850 gYogurt, plain, whole milk
• 700 gBeverages, water, tap, drinking
• 180 gOnions, raw
• 20 gGarlic, raw
• 25 gCornstarch
• 20 gOil, olive, salad or cooking
• 20 gCoriander (cilantro) leaves, raw
• 3 gSpices, cumin seed
• 7 gSalt, table

Method

1. Cut lamb shoulder from 600 g raw edible weight into 3 cm cubes. Chop onion, crush garlic and cut coriander.
2. Heat 20 g oil to 170 °C in a pot. Fry onion and lamb for 6 minutes, stir in cumin and garlic and cook for 1 minute.
3. Add 700 g water and 7 g salt, cover and simmer at 95 °C for 75 minutes until lamb is tender. Water and meat juices remain in the sauce.
4. Whisk yoghurt with cornstarch and 250 g hot liquid from the pot. Lower pot to 80 °C and stir the mixture into the lamb.
5. Warm sauce for 4 minutes at 80 °C without boiling, stir in coriander and rest 4 minutes. Serve on its own; rice or another side does not belong to the recipe.