Recipe - Mughali Lamb Khorma

One half kg Diced lamb
1 Finely chopped onion
1 Finely chopped tomato
2 teaspoon Ginger paste
2 teaspoon Garlic paste
2 teaspoon Chilli powder
One half cup Finely chopped green
Coriander
1 Green chilli
1 teaspoon Garam masala
1 cup Yoghurt
2 tablespoon Ground cashew nuts
One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini