Lamb in a mildly spiced , creamy sauce with almonds, coconut and lemon. Another mild creamy dish with its origins set firmly in the great Moghul tradition of fine cuisine.

Ingredients:

4 tablespoons Oil
Few pieces Finely sliced green pepper
1 teaspoon Special Spice Mixture
1/2 teaspoon Chilli powder
1 pinch Salt
1 1/2 tbs Lemon juice
4 tablespoons Basic Curry Sauce
1 tablespoon Ground almonds
1 tablespoon Coconut powder
1 portion Lamb (pre cooked)
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 ground almonds and coconut powder. Mix well and allow to simmer for a few seconds. Add the single cream, garnish with the coriander leaves and serve.