|
|
|
|
|
|
|
MINCED LAMB AND PEAS CURRY (KEEMA + MATAR) |
|
Description : |
|
A North Indian favourite – you can almost eat this curry on its own! Served hot.
For 4 people as part of a main meal
|
|
|
Cooking Time : |
|
approx 20 minutes |
|
|
You will need : |
|
250g double minced lamb,
50g garden peas,
1 dessert spoon vegetable oil,
1 teaspoon cumin seeds (optional),
¼ onion, diced,
1 dessert spoon tomato puree,
Meat Masala by Chaat House,
fresh coriander, finely chopped
|
|
|
Method : |
|
On a medium flame, heat the oil in a saucepan.
Add the cumin seeds and temper (optional).
Add the onion and brown.
Add the tomato puree and half a cup of water.
Add up to 2 dessert spoons of Meat masala.
Cook for 3 minutes.
Add the raw minced lamb and mix well.
Add at least 1.5-2 cups of water.
Bring to the boil and then simmer until minced lamb is fully cooked and sauce is thick.
Tip: Add water to create more sauce if required.
Add in garden peas five minutes before cooking is complete.
Check salt and add more to taste if required.
Garnish with finely chopped coriander and serve with warm naan bread or pilau rice.
|
|
|
Tip : |
|
Boil some spaghetti and add this topping for a spicy Spaghetti Bolognese! |
|
|
<-Back |
|