Ingredients

Method

1 kg Boneless Lamb, fat trimmed

Cut the meat into 1 - inch cubes. Heat oil and add the onions, ginger and garlic. Fry until the onions are just soft, then lower the heat and add cumin, turmeric, coriander and chilli powders. Stir for 2 - 3 minutes, add the meat, increase the heat and fry for 5 minutes, stirring frequently. 

Cover the pan and cook on medium heat for about 15 - 20 minutes, until all the liquid has disappeared. Remove the cover and continue cooking, stirring constantly, for 10 minutes. The meat should now look fairly dry and the fat should have separated. Add the water and salt, bring to the boil, cover and simmer for an hour or until the meat is tender. Add more water if necessary. At the end of the cooking time, the spice paste should be clinging to the pieces of meat. Add the tomatoes and green chillies, and cook for 3 - 4 minutes. Stir in the garam masala and coriander leaves. Serve hot.

5 tbsp Oil

3 Onions, chopped

1 - Inch Cube Ginger, chopped

3 Cloves Garlic, peeled and crushed

1 tbsp Turmeric Powder

2 tbsp Cumin Powder

1 tbsp Coriander Powder

1 tsp Chilli Powder

200 ml Warm water

1 tbsp Salt

2 Tomatoes, skinned and chopped

4 - 5 Green chillies

1 tbsp Garam masala

1 tbsp Coriander leaves, chopped

Ingredients

Method

125 gms Butter

Melt the butter and chocolate in the microwave oven or in the top of a double boiler over simmering water, stirring occasionally. Stir in the almonds. Beat the egg yolks and sugar and stir in the chocolate mixture. 

Whisk egg whites until stiff and fold into mixture. 
Spoon the mixture into 12 muffin pan hollows, up to the top. Bake for 15 minutes at 180C. Set it aside to cool. Dust it with icing sugar.

125 gms Chocolate, chopped

100 gms Ground Almonds

4 Eggs, separated

125 gms Castor sugar 

Icing Sugar

NOTE: Serve the dessert with Mascarpone cheese. 

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