Mughali lamb khorma
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Diced lamb |
| 1 | Finely chopped onion | |
| 1 | Finely chopped tomato | |
| 2 | teaspoons | Ginger paste |
| 2 | teaspoons | Garlic paste |
| 2 | teaspoons | Chilli powder |
| ½ | cup | Finely chopped green |
| Coriander | ||
| 1 | Green chilli | |
| 1 | teaspoon | Garam masala |
| 1 | cup | Yoghurt |
| 2 | tablespoons | Ground cashew nuts |
| ½ | cup | Coconut cream |
Directions
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