Updated: Jun 30
Preparation Time: 15 min. Cooking Time: 25-30 min. Serves 4
500 grams Lambs Mince
300 grams Onions Very Finely Chopped (preferably Indian Onions)
½ cup Tomato Passata
2 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Green Chilli Paste
⅓ Cup Frozen Green Peas
Juice of ½ Lime
2 tbsp Oil
1 tbsp Butter
1½ tsp Cumin Seeds
1-inch Cinnamon Stick
3 Green Cardamoms
1 tsp Turmeric powder
1½ tsp Red Chilli Powder
2 tsp Coriander-Cumin Powder (Dhana Jiru)
1½ tbsp Garam Masala Powder
Salt to taste
2 tbsp Coriander Finely Chopped
Put the lamb mince in a bowl, add a ¼ cup of water and mix well until combined; keep aside.
Heat oil in a pan and add the cinnamon, cloves and cardamoms. Once hot, add the cumin seed, onions and butter.
Stir continuously until the onions turn golden brown, then add the ginger, garlic, green chilli paste, red chilli powder, coriander-cumin powder, garam masala and salt.
Mix well and sauté for a minute, then add the tomato passata and cook for 3-5 minutes until it thickens.
Now add the lamb mince, mix well and simmer for 10-12 minutes until the mince is cooked, stirring occasionally.
Add the frozen peas, lime juice, chopped coriander, mix well and simmer for further 2-3 minutes.
Enjoy hot with tandoori naan or roti and tomato and red onion salad.