Coconut Cream Lamb 

1kg mutton (leg, or shoulder cut in cubes)

6 pods garlic

1 onion (grated)

3 tblsp oil

4 dry red chillies

1 stick cinnamon

1 doz prunes or dried apricots

1 tblsp lemon juice (or 1 grated green mongo)

1 tsp slivered ginger

1 tsp pepper-corns

½ fresh coconut (extract cream)

1 tsp slat

½ tsp cumin seeds

2 pods cardamom

1 tblsp honey (optional)

Fry grated onions in oil and remove when gold in colour.  Fry fruit in oil for a minute and remove when shiny.  Put cinnamon, elachi, peppercorns, whole chillies, slivered ginger and garlic pods in oil. 

As soon as garlic begins to change colour, add the meat cubes with the salt and braise.  Shake pot and stir meat continuously till meat