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- 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.