• April 14, 2021
Minced Lamb Curry recipes

Given the time-frame, a regular, slow-cooked lamb curry is out of the question, but this mince version is much quicker and no less tasty. Serve it with the Aromatic Saffron Pilaf on page 210 if time isn’t an issue, or buy some naan bread or chapattis to mop up the sauce. Dried methi, or fenugreek leaves, are available from some supermarkets and specialist Indian or Middle Eastern shops, but leave them out if you can’t get hold of them.

Ingredients

Serves 4

2 tbsp ghee or vegetable oil

2 onions, peeled and finely chopped

5 garlic cloves, peeled and crushed

5cm piece of fresh root ginger, peeled and finely grated

1 tsp ground turmeric

3 tsp garam masala

1 tsp Kashmiri chilli powder

4 cardamom pods

2 tbsp tomato purée

500g minced lamb

500ml lamb stock

1 x 400g tin of chopped tomatoes

450g potatoes, peeled and cut into 1cm dice

1 tbsp methi (fenugreek) leaves (optional)

200g frozen peas

Small handful of fresh coriander, roughly chopped

1 green chilli, deseeded if you want a milder hit, finely sliced

Preparation

1Place a large, non-stick sauté pan over a high heat. When hot, add the ghee or oil and the onions and cook for 5 minutes, or until lightly golden brown.

2Add the garlic and ginger and stir for 2 minutes.

3Reduce the heat, then add the turmeric, garam masala, chilli powder and cardamom pods and stir until aromatic.

4Add the tomato purée and stir for a further minute.

5Add the lamb and stir for 2–3 minutes, breaking up the meat as it cooks.

6Add the stock and chopped tomatoes and bring to a simmer.

7Add the potatoes and methi (if using), and cook for 10–15 minutes over a high heat, or until the sauce has thickened and the potatoes are cooked.

8Stir in the peas and cook for 1 minute to warm through, then garnish with the coriander and chilli before serving with warm chapattis or parathas.

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