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

How to Make White Lamb Kurma

• Dry fry the coconut along with the spices and cashew nut until a nice aroma arises from the spices.
• Make sure the coconut colour does not change because then the colour of the gravy also changes.
• Grind the mixture along with the green chilly into a smooth paste.
• Heat oil in a pan, add ginger garlic paste and finely chopped onions, saute it until the onion becomes transparent in colour.
• 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).
• Now add the chopped vegetables and the ground paste, allow the gravy to boil until oil floats on top.
• Add salt to taste.
• Finally add the chopped coriander leaves.
• Serve warm.
• Recipe Courtesy: Taste of Pearl City