1 pound of lamb, ground 1 teaspoon of salt black pepper to taste 1 teaspoon of tumeric e tablespoons of oil 2 teaspoons of ground cumin 1 teaspoon of ground coriander 1/2 teaspoon of ground cloves 1 teaspoon of ground cardamom 1 onion, finely chopped 3/4 cup of hot water 1 1/2 cups of yogurt
Combine the lamb with salt, pepper, and tumeric, and form into small balls. Heat the oil in a heavy pan, add the spices and onion and fry until onion is soft. Add the meatballs and fry until browned. Add 3/4 cup hot water, bring to a boil and simmer gently for about 40 minutes, or until the water has evaporated. Add the yogurt, stir and heat without boiling for 5 minutes, or until heated through. Serves 4.
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