Ingredients:

• 1/2 kg – lamb
• 1 – Onion
• 1 small sized – Tomato
• 1 tbsp – grated fresh Coconut
• 7 – Cashew nuts
• 2 tsp – Ginger Garlic paste
• 1 tsp – Cumin seeds
• 1/2 tsp -fennel seeds
• 1/2 inch stick – Cinnamon
• 1 – Cardamom
• 1 – Cloves
• 3 – green chilli, small sized or 2 medium sized
• 1/2 cup – peas
• 1/2 cup – potatoes, chopped
• Coriander leaves for garnishing
• 1 tbsp – oil
• salt as required

Method:

1. Dry fry the coconut along with the spices and cashew nut until a nice aroma arises from the spices.
2. Make sure the coconut colour does not change because then the colour of the gravy also changes.
3. Grind the mixture along with the green chilly into a smooth paste.
4. Heat oil in a pan, add ginger garlic paste and finely chopped onions, saute it until the onion becomes transparent in colour.
5. Now add the lamb pieces and stir well, add tomatoes and enough water to cover the pan and cook till the lamb is properly cooked (5-6 whistles in a pressure cooker).
6. Now add the chopped vegetables and the ground paste, allow the gravy to boil until oil floats on top.
7. Add salt to taste.
8. Finally add the chopped coriander leaves.
9. Serve warm.
10. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz