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- 1 leg of Lamb
- 4 tsako cardamoms
- 3 sticks cinnamon
- 1 tsp ground ginger (fresh is best)
- ½ tsp asafetida (kasni)
- 1 pomegranate
- 2 tsp black pepper
- butter (unsalted would be more period)
- salt to taste
Place Lamb, cardamoms, ginger and cinnamon in a large stockpot. Cover with enough water. Boil until aromatic. Remove Lamb and cut into bite sized pieces. Return Lamb to pot, adjust flavor. Cut the pomegranate into quarters, sprinkle with vegetable oil and kasni, and roast until slightly yellow with black spots. Cut it up into pieces and add to soup. Add butter to soup too. This will be ready when it has the consistence of a thick stew. Serve in a large bowl.