Big boneless chunks of lamb (leg meat) are first cooked with a mix of aromatic spices like cardamom and bay leaves until so tender, then dipped in the hot yogurt sauce and cooked again for few minutes until flavors are well blended.

Served over a side of turmeric rice that is so light and cheerful.

Toasted almond slices go on top to give it a nice nutty flavor.

Traditionally it’s eaten with wedges of fresh yellow onions… So healthy!

Garnished with parsley leaves to please your eyes with the nice green color (and to get rid of the oniony breath ;)