Mogo (cassava) with Lamb in Creamy Coconut Sauce

A recipe i got from a forward which will surely be appreciated by those of us brought up in East Africa.

it was kindly pointed out by saju that the posts were from the blog "chachiskitchen.blogspot.com". thank you for the same and apologies that it was wrongly posted - there are pictures available too http://chachiskitchen.blogspot.com/search/label/East%20African%20Influence

Mogo (cassava) with Lamb in Creamy Coconut Sauce

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 chilies; minced
1/4 tspn turmeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.

1. Marinate the meat with garlic, ginger and sal t 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 turmeric, chilies, 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