By now the bottom of the pan will look a bit dirty . . . . don’t worry, the onions will soon clean that up! Reduce the heat a little and add the onions and fry until they begin to turn golden.
Add the spice mixture and stir well. Fry this mixture for about two minutes when it should become decidedly fragrant. To be honest, if you take a good sniff of the vapour rising from the pot . . . . it will take your breath away! You have been warned. We call it fragrant!!
Now return the lamb, along with any juices to the pot and mix well, coating the meat with the spice mixture. Simmer for a further two minutes.
Now add the yoghurt. Keeping the mixture boiling, stir it in, then add about 100 ml of hot water. Simmer a further 5 minutes.