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Boil the lamb and Ingredients B in 700ml water for about 20 minutes. Dish out the lamb and strain the liquid. Discard the rest of the ingredients and keep the stock.
Heat ghee and oil in a pot and fry shallots until lightly browned. Add spices and 2 tablespoons of the lamb stock. Mix in the prepared lamb. Sauté for 4-5 minutes.
Reduce the heat and add yoghurt and the remaining lamb stock, tomato and potatoes. Cook until meat is tender. Add salt to taste.
