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Australian Lamb Shukriya

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500g Australian Lamb Shoulder(boneless & cubed)
1 Tbsp Ghee
1 Large Onion,Chopped
2 Cups Plain Yoghurt
1 Egg
1 Cup Chickpeas
2 Tbsp Cornflour
1 Bay Leaf
3 Pods Cardamom
1 Stick of Cinnamon
1 Tsp Dried mint
1 Tbsp Roasted Pine Nuts
1 Pinch Black Pepper
Salt To Taste
1.5L Water


1 Add ghee to a pre-heated pressure cooker then add diced onions and mix well.
2 Once the onions are golden, add Australian lamb, cardamom, bayleaf, a cinnamon stick salt to taste and water, close the cooker lid and let cook for 45 minutes.
3 In a glass bowl, add buttermilk, cornstarch, an egg and whisk well then add salt to taste.
4 Once the meat is cooked, strain the water into a bowl, add the buttermilk mixture to the strained water, then pour the whole mixture into a pot and let it boil.
5 Add chickpeas to the mixture.
6 Place pieces of the lamb on a serving plate, top with the buttermilk sauce then add dried mint, pine nuts and a pinch of black pepper.