2 lbs lamb shoulder, sliced 2" thick
2 cups water
6 cloves
2 tsp turmeric
1 tbsp ground fennel seeds
1/2 tsp ginger powder
1/2 cup yogurt
3 tbsp butter
1/4 tsp ground cinnamon
1/2 tsp ground cumin seeds
6 cardamoms, crushed
Salt to taste

Kaliya

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