Name: Tasty Mince Meat and Peas with Rice
Ingredients: 2 c Long grain rice; 3 tb Ghee; 1 ts Cumin seeds; 1 md Onion, finely chopped; 1 Clove garlic, crushed; 1/2 ts Fresh ginger, finely; Grated; 6 Whole cloves; 250 g Minced lamb or beef; 2 c Green peas; 4 c Hot water; 3 ts Salt; 1 ts Garam masala

We ought to regard the church not as a luxurious hostelry where Christian gentlemen may each one dwell at ease in his own inn, but as a barracks in which soldiers are gathered together to be drilled and trained for war. We should regard the church not as an association for mutual admiration and comfort, but as an army with banners, marching to the fray, to achieve victories for Christ, to storm the strongholds of the foe, and to add province after province to the redeemer’s kingdom.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Indian	Indian, Rice, Meats	6	Servings

INGREDIENTS

2	c	Long grain rice
3	tb	Ghee
1	ts	Cumin seeds
1	md	Onion, finely chopped
1		Clove garlic, crushed
1/2	ts	Fresh ginger, finely
		Grated
6		Whole cloves
250	g	Minced lamb or beef
2	c	Green peas
4	c	Hot water
3	ts	Salt
1	ts	Garam masala

INSTRUCTIONS

1. Wash rice and leave to drain.
2. Heat ghee in a large saucepan with a tight-fitting lid. Fry the cumin
with the onion, garlic, ginger and cloves until onion is soft and golden
brown.
3. Add the mince and fry over moderately high heat until the mince is
browned.
4. Add peas and half cup water, stir well, cover and cook until peas are
half done.
5.  Add rice and hot water and stir in the salt.
6. Bring quickly to the boil, cover, turn heat very low and cook for 10
minutes.
7. Uncover and sprinkle with garam masala but do not stir. Replace lid and
continue cooking for a further 10 minutes or until liquid is all absorbed
and rice is cooked through. Serve hot.
TNT: Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "I. Chaudhary"
<imranc@onthenet.com.au> on Jul 5, 1997

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