Servings: 4
60 g coconut cream 1/2 tspn chilli powder 1 tspn
ground cumin seed 1 tblspn ground Coriander seed 1
tblspn Poppy Seed 1 tspn Peppercorns 1 tspn minced
ginger 1 tspn minced Garlic 1 tspn tumeric 2 tblspns
Lemon Juice 4 tblspns Oil 2 Onions , chopped 4 curry
leaves 1 kg diced lamb 215g tin tomatoes
Heat oil in camp oven, add all spices,curry leaves, and onion, cook over high heat till onion softens, add lamb, coconut cream and tomatoes. Simmer for one hour covered, stirring occasionally to prevent sticking.