| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables, Grains, Eggs |
|
The, Spice, Trail |
1 |
servings |
INGREDIENTS
| 450 |
g |
Lean minced lamb |
| 50 |
g |
Whole milk natural yoghurt |
| 1 |
ts |
Ground turmeric |
| 3 |
tb |
Sunflower or vegetable oil |
| 1 |
ts |
Cumin seeds |
| 2 |
|
5 cm pieces cinnamon sticks |
| 1 |
lg |
Onion; finely chopped |
| 2 |
ts |
Ginger puree |
| 2 |
ts |
Garlic puree |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Chilli powder; up to 1 |
| 2 |
|
Fresh tomatoes; blanched and |
|
|
; chopped |
| 150 |
ml |
Single cream |
| 1 |
ts |
Salt or to taste |
| 1 |
ts |
Garam masala |
| 1 |
tb |
Fresh mint; chopped or 1/2tsp |
|
|
; dried mint |
| 2 |
tb |
Coriander leaves; chopped |
| 4 |
|
Eggs |
INSTRUCTIONS
In a heavy based saucepan put the mince, yoghurt and turmeric and stir to
mix. Place the pan over a medium heat and cook until the contents begin to
sizzle. Reduce the heat slightly and continue to cook until all the liquid
evaporates (10-15 minutes). Remove and set aside.
Preheat the oven to 180C/350F/gas 4.
In a separate saucepan heat the oil over a low heat and add the cumin seeds
and the cinnamon sticks. Sizzle for 30-40 seconds and add the onions,
ginger and garlic. Increase the heat to medium and fry the onions until
they begin to brown (6-7 minutes) stirring frequently.
Add the coriander, cumin and chilli powder. Reduce the heat slightly and
continue to cook for 1 minute, stirring constantly.
Add the mince and tomatoes. Cook for 3-4 minutes, stir occasionally.
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