Cubes of lamb are infused and browned with spices and yogurt, and then simmered in beef broth flavored with fennel and gingerroot until tender.

Spicy Lamb

6 tablespoons vegetable oil
1 cinnamon stick
1/2 teaspoon whole cloves
3 pounds lamb, cubed
4 teaspoons paprika
1/2 teaspoon cayenne pepper
3 1/4 cups plain yogurt
1 tablespoon ground fennel
1 1/2 teaspoons grated gingerroot
3 2/3 cups beef broth

1. Heat oil in a heavy skillet. Add cinnamon stick and whole cloves. Add cubed lamb and cook on high for about 5 minutes. Stir in paprika and cayenne pepper. Slowly add yogurt, stirring vigorously until well mixed.
2. Continue cooking on high heat until the liquid has evaporated and the lamb is browned slightly. Remove the whole spices. Add ground fennel, gingerroot, and beef broth. Cover and cook on medium heat for 60 minutes, or until the lamb is tender.

Makes 6 servings.