4 garlic cloves

1 white onion

1 thumb-sized ginger

2 tsp ground cumin

1 tsp turmeric

1 tsp fennel seeds

2 tsp ground coriander

1 Tbsp ghee (or olive oil)

2 lamb necks (can be replaced with

another desired lamb part)

2 diced plum tomatoes

1 ½ oz. beef bone broth

5 oz. diced pumpkin

2 oz. okra

1 green chili

Plain yogurt

1) In a blender, combine the garlic, onion, ginger, cumin, turmeric, fennel and coriander.

2) In a pan, put the ghee or olive oil, make it hot and fry the spice mix for about 2-3 minutes while simultaneously mixing with a spoon.

3) Cut the lamb in approx. 1-inch cubes. Add it to the pan and cook for 5 minutes.

4) Add the tomatoes and pumpkin, and then mix in the pan. After 5 minutes, add the bone broth and stir once. Put the heat to low temperature and simmer for 30 to 40 minutes.

5) Cut the okra and green chili in ¼ inch slices and add it to the mix. Simmer for another 5-19 minutes.

6) Optional: Serve with plain yogurt as garnish and enjoy!

**Chef’s Tip:

The more you cook the lamb the more tender it will be. 2 to 3 hours is the recommended time for a softer and juicier meat. Make sure the temperature is at the lowest while cooking.