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- 1 leg of Lamb
- 5 tsako cardamoms
- 2 cans Chickpeas
- 1 Chinese radish (daikon?)
- 3 1 tsp saffron
- 2 tsp each turmeric and black pepper
- ½ tsp asafetida (kasni)
- coriander leaves
- salt and rice wine vinegar to taste
Place the leg of Lamb, cardamoms, Chickpeas, and radish in a large stockpot. Cover with enough water. Boil until aromatic. Remove Lamb and radish, cut into bite sized pieces (radish should be smaller so as not to overpower the Lamb). Return Lamb and radish to pot, add seasonings, adjust flavor. This will be ready when it has the consistence of a thick stew. Serve in a large bowl over basmati rice and add a splash of rice wine vinegar for extra flavor.