In a food processor, mix garlic, onion, both of the cardamom, candlenut, and water, until fine paste is achieved, then dump mixture into a large pot
Into the pot, add as well, peanut oil, and the rest of the spices
Cube the lamb and add them into the pot as well with 1 L water, flavor with sugar and chicken bouillon powder, stir well
Cook on medium heat, covered, for 45-60 mins, until lambs tender, stirring occasionally
Once 45 mins mark is up, liquid should be lessen, and if you’d like the lamb more tender, pour in 300-500 ml water and continue cooking until 60 mind mark is up
Enjoy with warm rice