Mughali Lamb Khorma

500g diced lamb
1 finely chopped onion
1 finely chopped tomato
2 tsp ginger finely chopped
2 tsp garlic finely chopped
2 tsp chili powder
2 tsp fennel powder
1/2 cup finely chopped fresh green coriander
1 green chili1 tsp garam masala
1 cup Low Fat Vaalia Natural (re-sealable 300g)
2 tbsp ground cashew nuts
1/2 cup coconut milk/cream


Heat oil and fry onions until golden. Add green chili, ginger and garlic and fry well. Add chili powder, fennel powder, garam masala and green coriander and fry well, adding a little water to avoid burning the paste, When oil separates from the paste, add the chopped tomatoes and let it cook. When the tomatoes are cooked, add the lamb, yoghurt and salt to taste. Cook until lamb is tender. Add ground cashew nuts and coconut and simmer for a further 5 minutes.

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