Mohogo / Mogo(cassava) with Lamb in Creamy Coconut Sauce

This another East African dish.



Ingredients
2 lb cassava (frozen can be used)
1 pack of coconut cream (a picture can be seen here)
1 lb lamb, cut into cubes
3-4 garlic cloves; minced
2 inch ginger; grated
3-4 chillies; minced
1/4 tspn tumeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.

1. Marinate the meat with garlic, ginger and salt for at least 2 hours.

2 Peel the cassava, cut into large chunks and boil and drain. Cut into cubes.

3. Boil the meat, drain, add coconut cream to the meat stock, add the tumeric, chillies, coriander leaves and cassava; cook on medium heat for 10 minutes, mash cassava roughly, add the meat and mix well, cook for another 5 minutes. Add the lime juice. Garnish with coriander leaves.

Serve with chevro This is a healthy version posted by Trupti