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Ingredients
- Cut 2 lbs of boned lamb leg into 1 inch pieces
- 1 tsp of salt
- In a large pot heat 2/3 cup of unsalted butter
- Toss in:
- the blanched lamb
- 2 Tbs of thinly julienned ginger
- 1 cup of plain yogurt mixed with 1 tsp of white pepper
- 1 tsp of salt
- 3 and 1/3 cups of water
- 1/2 cup blanched slivered almonds
- 1/3 cup of grated coconut
View Full Recipe at The Colors Of Indian Cooking
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