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2 egg whites
4oz castor sugar
3.5 oz dessicated coconut
rice paper
Whip the egg whites until very stiff (over the head test is traditional)
fold in the sugar and coconut
drop desert spoonfuls of mix onto baking sheets covered with rice paper. Allow room for spreading.
Bake for 20-25 mins at 150c
750g Lamb, trimmed and cubed
125g sliced onions
3 cloves garlic
2tsp ginger root, bruised and finely chopped
3 black cardamon pods
5 cloves
4cm stick of cinnamon
1/2tsp turmeric
2tsp ground cummin
2tsp ground coriander
2tsp red chilli powder
1 tsp garam masala
300ml water
150ml plain yoghurt
1 1/2 tsp salt
185g cream of coconut
125g canned chopped tomatoes
2tbls coriander leaves, chopped
Fry the onion, garlic and ginger, until the onion is soft, add the spices (except Garam masala).
Cook gently for about 20 minutes.
Add the meat, increase the heat a little to cook off until the meat has a little colour.
Add the water, and simmer for at least 40 minutes, longer for tough meat.
Add the coconut, tomatoes, salt and garam masala.
Simmer until the sauce has reduced. Add the yoghurt and coriander leaves and serve!