Ingredients

  • 2 finely chopped green chillies
  • 1 small can (155 g) NESTLÉ Dessert & Cooking Cream
  • 6 Tbsp (90 ml) NESTLÉ IDEAL EVAPORATED MILK
  • 1 tsp (5 ml) cake flour
  • 2 Tbsp (30 ml) ground almonds
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) crushed garlic
  • 2 tsp (10 ml) grated fresh ginger
  • 2 tsp (10ml) garam masala
  • ½ tsp (2.5 ml) ground cinnamon
  • ¼ tsp (1.25ml) turmeric
  • 2 Tbsp (30 ml) chopped fresh mint
  • 2 Tbsp (30 ml) oil
  • 2 large chopped onions
  • 2 bay leaves
  • 8 crushed black peppercorns
  • 600g lean lamb
  • ½ cup (125ml) water
  • Salt and pepper to taste
  • Fresh mint leaves
  • Basmati rice

Method

  • Mix together 2 finely chopped green chillies, 1 small can (155 g) NESTLÉ Dessert & Cooking Cream, 6 Tbsp (90 ml) NESTLÉ IDEAL EVAPORATED MILK, 1 tsp (5 ml) cake flour, 2 Tbsp (30 ml) ground almonds, 2 tsp (10 ml) salt, 2 tsp (10 ml) crushed garlic, 2 tsp (10 ml) grated fresh ginger, 2 tsp (10 ml) garam masala, ½ tsp (2.5 ml) ground cinnamon, ¼ tsp (1.25 ml) turmeric and 2 Tbsp (30 ml) chopped fresh mint.
  • Heat 2 Tbsp (30 ml) oil in a heavy frying pan and cook 2 large chopped onions, 2 bay leaves and 8 crushed black peppercorns for about 10 mins.
  • When the onions are soft and golden brown, add 600 g lean lamb cut into strips or fine pieces and fry for 2 - 3 minutes.
  • Add cream mixture and ½ cup (125 ml) water and simmer for about 30 minutes or until lamb is cooked and tender.
  • Add a little more water if sauce becomes too thick.
  • Adjust salt and pepper to taste.
  • Garnish with fresh mint leaves and serve with Basmati rice.

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