Lamb/Mutton boneless 	1 lb.

 Make a fine paste one:

  	Onions			2 medium
       	Ginger			½ inch
       	Garlic			6-8 flakes
       	Cinnamon		a small piece
       	Cloves			2-3 nos.
        Black Cardammom		 2 nos.

 Make a fine paste two:

        Red Chillies		10 dry
        Tomatoes		4-5 medium
        Cashewnuts		15 gms.
        Cooking Oil 		30 ml
        Coriander Pdr.		10 gms.
        Cumin Pdr.		1 tsp
        Coriander leaves	chopped
        Salt 			to taste

	

• Soaked cashewnut in water for 20 minutes before grinding.
• Heat some oil in a pan and fry the first blended mixture till done.
• Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top.
• Now add all the dry powders and fry for a minute.
• Add the lamb, salt to taste and the coriander leaves.
• Add some water and simmer the curry for around 10 minutes.
• The gravy should turn thick by then.
• Eat when hot with plain rice or chapati

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