|Onions||2 Large, chopped|
|Apple||1 Large, chopped|
|Garlic||3 Clove (15 gm), crushed|
|Ginger root piece||1 Inch, crushed|
|Ground coriander||4 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Lamb||1 Pound, cubed|
|Plain yogurt||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Cashews||10 , roasted, ground|
|Cilantro/Parsley / onion rings||1 Tablespoon (For Garnish)|
Saute onions, apple, garlic and gingerroot in oil in skillet until onions are light brown.
Stir in turmeric, coriander, cumin, cardamom, cinnamon, cloves and chili powder.
Cook for several minutes, stirring constantly.
Add lamb; mix well.
Cook until lamb is light brown, stirring frequently.
Stir in yogurt, salt and water.
Cook over medium heat until lamb is tender, stirring frequently.
Add additional water if necessary.
Stir in cashews.
Cook until heated through.
Garnish with cilantro, parsley or onion rings.
Serve with side dishes of sliced boiled eggs, or your favorite fruits and vegetables.