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Ingredients:
800g Lamb chunks Defrosted soya meat
2 Medium onion Chopped finely
10ml Garlic Chopped finely
100g Cashew nuts Finely chopped in the magi-mix
2cm Fresh Ginger Grated
1 Red Chili Seeded and chopped
1 tsp Garam masala
350ml Double thick yoghurt Or coconut milk or cream and yoghurt
2 tbsp Ghee
1 tsp Cardamom seed Gently crushed
1 tsp Fennel Seed
2 Cinnamon sticks
1 tsp Turmeric
+/- 100ml Veg stock liquid Use until consistency is correct
Salt
Pepper
Toasted flaked almonds
Fresh coriander
Method:
• Blend the cashew nuts, chili and yoghurt to a thick paste.
• Fry the onions and garlic gently in the ghee until soft.
• Add fennel seeds, cinnamon sticks, cardamom, ginger and fry on a low heat until aromatic
• Add the lamb and fry till flavours are absorbed (+/- 15 minutes)
• Add the turmeric, garam masala, cashew paste and the rest of the yoghurt.
• Add enough stock to make a good amount of sauce.
• Simmer for ½ an hour
• Serve with toasted flaked almonds and fresh coriander.
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