|Recipe Suggestion: Cinnamon Lamb.|
• Cut 500g lean Lamb into ½ inch cubes. Marinade in 2 tbsp Vinegar, 1tsp Rajah Chilli Powder and ¼ tsp Rajah Turmeric Powder for up to 4-hours in the fridge
• Heat 2 tbsp Oil and fry 1 finely sliced Onion, 1 tsp Rajah Garlic Powder and 1tsp Rajah Ginger Powder for about 1 minute. Add Lamb and fry for 4 or 5 minutes until lamb is well sealed. Add 300ml Water, 2 inches of Cassia Bark 1 tsp Salt and 1 tsp Sugar. Bring to the boil.
• Simmer for 40 minutes until the gravy is thick and the Lamb is cooked and tender.
Ensure fully cooked before serving.