Title: Lamb Curry with Fruits
Categories: Gabriel's, Gate
Yield: 4 servings

1 tb Peanut oil
1/2 Brown onion; diced
2 Cloves garlic; grated
1/2 tb Grated ginger
1/2 ts Fennel seeds
2 tb Curry powder
500 g Cubed lamb from the leg;
-(about lb)
1/2 c Plain yoghurt
1 tb Sultanas
A 2 cm; (3/4 in) stick of
; cinnamon
1 c Peas
2 Tomatoes; diced
1/2 c Hot water
A little salt
1 tb Desiccated coconut
1 Banana sliced

Heat oil in a wide non-stick pan and fry onion, garlic and ginger for about
4 mins. Add fennel seeds and curry powder and stir well. Add lamb and stir
for a few minutes to cook meat. Add yoghurt, sultanas, cinnamon, peas,
tomato, and hot water. Season with salt and bring to a simmer. Cover and
cook for about 2 hours or until tender, stirring occasionally during the
cooking. Add banana, stir, and cook 5 mins more.

Just before serving, remove cinnamon stick and stir in coconut.

Serving Suggestion: Serve with flat Indian bread.

Converted by MC_Buster.

Per serving: 85 Calories (kcal); 4g Total Fat; (41% calories from fat); 3g
Protein; 11g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.