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
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
