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Cut lamb into think strips will
make this lovely dish easier to cook.
Ingredients
- Lean lamb (cut to strips) -
220 grams
- Green chili - 2 pieces
- Low fat yogurt - 120 ml
- Coconut milk - 50 ml
- Ground almond - 3 teaspoons
- Garlic (chopped) - 1 teaspoon
- Ginger (chopped) -1 teaspoon
- Garam masala - 1 teaspoon
- Ground cardamom - ¼ teaspoon
- Ground cinnamon - ½ teaspoon
- Mint (chopped) - 1 tablespoon
- Cooking oil - 1 tablespoon
- Onion (diced) - 2 pieces
- Bay leaf - 1 piece
- Black pepper - 4 pieces
- Water - 150 ml
- Mint leaves - few pieces
- Salt to taste
Method
- Chop green chili into fine
pieces then whisk with yogurt, coconut milk, ground almonds,
salt, garlic, ginger, garam masala, cardamom, cinnamon and mint.
- Heat oil in pan and stir fry
onions, bay leaf and peppercorn to fragrant then add lamb and
stir fry for another 2 minutes.
- Add the yogurt mixture and
water into the dish and bring to boil. Turn to low heat and
simmer for about 15 minutes then stir fry until gravy slightly
thicken.
- Garnish with fresh mint leaves
and serve.
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