|
 |
 |
 |
 |
|
|
|
Mughali Lamb Khormalamb, india 1/2 kg diced lamb 1 finely chopped onion 1 finely chopped tomato 2 teaspoon ginger paste 2 teaspoon garlic paste 2 teaspoon chilli powder 1/2 cup finely chopped green 1 coriander 1 green chilli 1 teaspoon garam masala 1 cup yoghurt 2 tablespoon ground cashew nuts 1/2 cup coconut cream 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
|
|
 
 |
|
|
|
