From the butcher, cut the leg of lamb with the bones into slices.
Remove fat and tendons and cut into goulash-sized pieces.
Soak for 10 minutes, then rinse again under running water and remove remaining fat and tendons. Halve and finely slice the onions. Peel ginger generously and cut into matchstick-shaped sticks. Peel the garlic. Sauté at high temperature for 5 min, stirring continuously. Add the spices, stir, lower the temperature and extinguish with an eighth of a liter of water. Stew for 1/2 hour with the lid of the pot open more or less. Add the light butter, after another ten minutes the yogurt. Bring to the boil, lower the temperature and leave the lid on. When the meat is cooked, chop the coriander greens with the stems and sprinkle over the dish form.
Serve with cauliflower potatoes and bread patties.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!