Minced Lamb with Tomatoes and Peas
Here I have used a quick method to chop the onion, garlic and ginger finely. I put them into a food processor and used the ‘pulse’ method rapidly starting and stopping the machine until I have the result I want.
Ingredients
- 115 g onions peeled
- 5 cm 2in piece fresh ginger, peeled
- 5 –6 large garlic cloves peeled
- vegetable oil
- ½ teaspoon chilli powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon turmeric powder
- 200 g 7oz tomatoes, chopped
- 4 tablespoons natural yoghurt
- 550 g 1¼lb minced lamb
- 1¼ teaspoons salt
- 2 teaspoons garam masala
- 2 tablespoons lemon juice
- 1 fresh hot green chilli chopped
- 6 tablespoons coarsely chopped green coriander
- 150 g 5oz peas, fresh or frozen
Instructions
- Coarsely chop the onions, ginger and garlic, then put them into the container of a food processor and chop finely.
- Put 4 tablespoons oil in a wide, non-stick pan and set over a medium–high heat, When hot, put in the finely chopped mixture from the food processor. Stir and fry until it is somewhat brown. Add the chilli powder, cumin seeds, coriander seeds and turmeric. Stir once or twice. Now add the tomatoes and natural yoghurt. Stir on high heat until the tomatoes are soft. Add the meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes. Add 250ml (8fl oz) water. Stir and bring to a simmer. Cover, turn the heat to low and simmer for 25 minutes.
- Add the lemon juice, green chilli, green coriander and peas. Stir and bring to a simmer. Cover the pan and cook on low heat for 10 minutes.
