| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
India, Curries, Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Diced lamb |
| 1 |
|
Finely chopped onion |
| 1 |
|
Finely chopped tomato |
| 2 |
ts |
Ginger paste |
| 2 |
ts |
Garlic paste |
| 2 |
ts |
Chilli powder |
| 1/2 |
c |
Finely chopped green |
|
|
Coriander |
| 1 |
|
Green chilli |
| 1 |
ts |
Garam masala |
| 1 |
c |
Yoghurt |
| 2 |
tb |
Ground cashew nuts |
| 1/2 |
c |
Coconut cream |
INSTRUCTIONS
Heat oil and fry onions till golden. Add green chilli, ginger and garlic
pastes and fry well. Add chilli powder, garam masala and coriander and fry
well adding a little water to avoid burning the paste. When the oil
separates from the paste, add chopped tomatoes and let cook. When the
tomatoes are cooked, add lamb, yoghurt, and salt to taste. Cook until the
lamb is tender. Add ground cashew nuts and coconut cream and simmer for
another 5 minutes. WALT
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”