4 tablespoons ghee 1 large onion, finely chopped 2 teaspoons ground cinnamon 1 teaspoon tumeric 1 teaspoon ground white cumin 1 teaspoon garlic powder 1 teaspoon garum masala 1 teaspoon chopped mint 750 gms lean lamb, diced 1 tablespoon lemon juice 2 tablespoons whole blanched almonds 1 tablespoon pine kernels brown sugar to taste mint to garnish
Heat the ghee in a frying pan and stir-fry the spices for one minute. Add the onion and fry for a further 5 minutes. Add the meat and cook covered for 20 minutes. Add the rest of the ingredients and a little water to moisten if required. Cook for another 40 minutes. Test the flavour - if it is too sour add a bit more sugar. At the end of cooking if there is an excess of oil then spoon it off.