Australian lamb shukriya

Serves

Prep Time

10 mins

Cook Time

150 mins

Ingredients

500g Australian Lamb Shoulder (boneless & cubed)

1 tbsp Ghee

2 cup Buttermilk

1 Egg

1 cup Chickpeas

½ cup Cornstarch

1 Bay Leaf

2-3 pods Cardamom

1 stick of Cinnamon

1 tsp Dried Mint

1 tbsp Pine Nuts

1 pinch Black Pepper

Salt to taste

1.5L Water

Add ghee to a pre-heated pressure cooker then add diced onions and mix well.
Once the onions are golden, add Australian lamb, cardamom, bay leaf, a cinnamon stick salt to taste and water, close the cooker lid and let cook for 45 minutes.
In a glass bowl, add buttermilk, cornstarch, an egg and whisk well then add salt to taste.
Once the meat is cooked, strain the water into a bowl, add the buttermilk mixture to the strained water, then pour the whole mixture into a pot and let it boil.
Add chickpeas to the mixture.
Place pieces of the lamb on a serving plate, top with the buttermilk sauce then add dried mint, pine nuts and a pinch of black pepper.