Our local supermarket heavily discounts meat when it is close to its Best By date, so I wondered what I could do with my $2-00 tray of minced lamb. This recipe is from A Little Taste Of India cook book.
2 onions, chopped
4 garlic cloves, roughly chopped
5 cm piece of ginger, roughly, chopped
4 green chillies
1/4 cup of oil
2 bay leaves
500 g minced lamb
2 tablespoons tomato puree
1/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons thick plain yoghurt
3 teaspoons salt
1 teaspoon ground black pepper
225 g frozen peas
1/4 teaspoon garam masala
5 tablespoons finely chopped coriander
Blend together onion, ginger, chillies and garlic in a food processor, until finely chopped. Heat oil over medium heat. Add onion mix and bay leaves and fry for 3-4 minutes or until golden brown. Add the lamb mince and fry for 15 mins, stirring to break up the lumps. Add the tomato puree, stir and lower the heat to a simmer. Add the turmeric, chilli powder, coriander and cumin and stir for 1 minute. Add the yoghurt, salt and pepper and continue to fry for 5 minutes. Add 200 ml water, a little at a time, stirring after each addition until well absorbed. Stir well, then cover and simmer for 15 minutes. Add the peas and cook for a further 5 mins. Add the garam masala and chopped coriander and stir for 1 minute before serving.
To be brutally honest, the only thing I didn’t like about this recipe was the flavour of lamb. I think it would have been much nicer using beef. All the other spices blended together were beautiful.