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2 pounds lamb shoulder -- sliced 2" thick
2 cups water
6 cloves
2 teaspoons turmeric
1 tablespoon ground fennel seeds
1/2 teaspoon ginger powder
1/2 cup yogurt
3 tablespoons butter
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin seeds
6 cardamoms -- crushed
salt to taste

Divide each lamb slice into two pieces and bring lamb, water, cloves, and turmeric to a boil on high heat. Mix the fennel and ginger powders in the yogurt and add to the lamb. Bring to a boil again. Add salt, reduce heat to low, cover and cook for about 40 minutes. Set aside. Heat the butter, add cinnamon, cumin and cardamoms, fry and add to the lamb mixture. Cook lamb for another 10 minutes and serve hot.

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