Kashmiri Lamb

Cooking time:

25 minutes

Instructions:

METHOD A: Heat oil in saucepan or pan until very hot. Fry Kashmiri lamb in oil, stirring, for 10 minutes.

Add vegetables of your choice and continue cooking until vegetables are soft and the meat tender (a further 10 to 15 minutes).

Add coconut milk and simmer for another 5 minutes. Serve on a bed of rice. Do not overcook.

METHOD B: Proceed as above, but add yoghurt at the end of cooking, making sure the mixture does not reach boiling point. Serve on a bed of rice.

METHOD C: Thread six pieces of meat onto skewers and put under grill for 5 minutes each side. Serve as an entree on a bed of rice. Serve with a sauce of yoghurt, chilli, garlic, ginger, sesame oil, and fresh coriander.