Cashew lamb

Here is a delicious appetizer made with boneless lamb, toasted cashews, red peppers and fragrant spices

What you need: Serves 6 as appetizer
2 lb lamb, boneless, cut into 2 inch cubes
2 cups white onion, diced
1/2 tsp ginger paste
1 tsp garlic paste
2 tsp vinegar
1 tsp red chili powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1 cup cashews, oven roasted
1 cup red pepper, julienne
Salt to taste
2 Tbsp vegetable oil

In a wok on medium heat, add oil. When it begins to smoke, add the diced onions and 1/2 tsp salt. Saute until the onions turn soft. Add the lamb cubes, and ginger garlic paste; cover and cook on medium for 10 to 12 minutes.

Toss in the powders and vinegar. Cook on medium-high for 3 to 5 minutes, until the watery mixtures becomes thick and dry. Add salt to taste Pour in the cashews and pepper julienne. Stir to coat the cashews with the spices. Turn off the heat. Serve hot. Enjoy!