Heat up a little olive oil in a pan and fill with one layer of lamb chops, cooking each side until well done and seasoning with salt and pepper

Place all lamb chops in a large pot and add hot water until just about covering the meat. Bring to the boil (4/5 power) and lower heat to medium (3/5 power). Leave to simmer for about 30min.

In the meantime, in a deep pan, add a bit of butter and fry the pine nuts over moderate heat (3/5) for a few minutes until golden. When done, move to a papper towel to drain excess fat.

Chop a big onion and cook until brown in the pan using the leftover butter from the pine nuts (about 5-10min). Add in turmeric, cardamon pods, cinnamon stick, cloves and stir for a minute or two.

Transfer onions to pot containing lamb, stir a bit and cover, letting simmer for a further hour.

Remove lid and let water level reduce by half for about another hour.

Add yogurt whilst stirring to mix gently with the rest. Let sauce thinkens slightly for about 40min.

Season sauce with salt and pepper if necessary and discard cinnamon stick.

Prepare rice (see my linked recipe).

Serve rice over a layer of pita, add in meat and sauce preparation on top and sprinkle with pine nuts.