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“This recipe from the Globe and Mail's food section is provided by Vancouver chef Vikram Vij. If you like fruity flavours you can add dried apricots or raisins as a garnish.”
1hr 10mins

Ingredients Nutrition


  1. Wash the meat and squeeze out all the water. Add the yogurt, salt, ground onions, ground garlic and mix thoroughly.
  2. Heat oil in a heavy bottomed pot. When oil is smoking slightly and the bay leaf, cloves, peppercorns and cardamoms. Add the chopped onions and fry until golden brown, add the meat/yogurt mixture and keep stirring. Bring the heat to medium, cover the pot with a lid and let it simmer for 20-25 minutes.
  3. Cook until the lamb is almost tender. Add the coconut, poppy seeds and milk and bring to a boil. Cook until the gravy thickens.

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