1-kg boneless lamb cubed
Juice 1 lemon
224g natural yoghurt
84g butter or margarine
1 large onion sliced
½ teaspoon ground cinnamon
½ teaspoon ginger puree
1 tablespoon mixed herbs
1 teaspoon turmeric
½ teaspoon black pepper 1 teaspoon salt
1 teaspoon garlic puree
1 teaspoon chilli powder
1 tablespoon curry powder
150ml single cream
300ml boiling water
Mix lamb with yoghurt and lemon juice let marinate 2 hours at
least
Heat butter in large saucepan add onion and cook until
translucent
Add rest of spices, lamb, and marinade cook 2 - 3 min. Stir in
boiling water cover and simmer until meat is nearly tender add
cream and simmer a further 5 - 8 min
Serve with boiled rice and puri
