Diced lamb cooked in rich mughlai gravy. Lamb Nawabi is served in a mildly spiced , creamy recipe with almonds, sultanas, coconut powder and lemon. This Moghul dish is also simmered in red wine, garnished with single cream and freshly chopped coriander leaves.

Ingredients:

4 tablespoons Oil
Few pieces Finely sliced green pepper
1 teaspoon Special Spice Mixture
1/2 teaspoon Chilli powder
1 pinch Salt
1/2 tablespoon Lemon juice
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1/2 tablespoon raisin
1 tablespoon Ground almonds
1 tablespoon Coconut powder
1 1/2 tablespoons Red wine
4 tablespoons Single cream
1/2 tablespoon Chopped coriander leaves

Directions:

Heat the oil and add the sliced pepper. After thirty seconds add the special spice mixture, chilli powder and salt. Stir fry for a few seconds. Add the lemon juice, basic curry sauce and mix well. Add the cooked lamb and stir fry until heated thoroughly.

Add the sultanas, ground almonds, coconut powder and red wine. Mix well allow to simmer for a few seconds. Add the single cream, garnish with the coriander leaves and serve.