Ingredients

How to make it

  • Boil the lamb chunks with the spices mentioned for the broth, strain and set aside. Next sauté lamb until nicely brown on all sides then set aside.
  • Into the same pan/pot fry the onions until they caramelize, add the garlic and ginger and sauté for 3 more minutes and drop your spices.
  • Into the same mixture drop the tomato paste and the tomatoes and deglaze the bottom of the pot by scraping the brown bits and continuously stirring for 5 minutes. Slowly drop the yogurt and stir till well combined so that no froth or curdled pieces are formed.
  • This is the step wherein you drop the lamb chunks and add the salt. Next add the spinach and dill and leave to cook for 45 minutes, stirring from time to time. Uncover the lid and drop the sautéed garlic and coriander and cook for 15 more minutes.
  • Serve next to normal white rice or rice with vermicelli.

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