Cut the Lamb shoulder into 4-5 cm pieces. Wash the Lamb shoulder thoroughly and pat dry with paper towels.
Heat the Ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add Green cardamom pods, Black cardamom pods, Cinnamon stick, Cloves, and Bay leaves to the hot Ghee. Sauté for 30 seconds until fragrant.
Sesli anlatım, porsiyon ayarı ve daha fazlası
