Meat - Lamb Mince and Peas

Lamb Mince and Peas

Ref Original / Date

Edit / Create New

Ingredients:

2 onions, roughly chopped
4 garlic cloves, roughly chopped
2cm ginger, roughly chopped
4 green chillies
2 Indian bay leaves
500g minced lamb
Pinch of asafoetida
2tbsp tomato puree
1 tsp ground turmeric
1 tsp chilli powder
2 tbsp ground coriander
2 tbsp ground cumin
2 tbsp thick plain yoghurt
3 tsp salt
1 tsp black pepper
225g frozen peas
½ tsp garam masala
5 tbsp finely chopped coriander

Method:

Put the onions, garlic, ginger and tow of the chillies in a food processor and process until very finely chopped.
Heat the oil in a frying pan over a medium heat, add the onion mixture and bay leaves and fry for 3-4min
Add the lamb mince and fry for 15min, stirring to prevent the meat from sticking.
Add the asafoetida and tomato puree, stir and lower the heat to a simmer.
Add the turmeric, chilli powder, coriander and cumin and stir for 1min.
Add the yoghurt and season; continue to fry for 5min.
Add 200ml water, a little at a time, stirring after each addition until it's absorbed
Stir in the peas and two remaining chillies, stir well.
Cover and cook for 20min or until the peas are cooked through.
Add the garam masala and chopped coriander and stir for 1min before serving.