MINCED LAMB CURRY

MINCED LAMB CURRY

Serves 4.

Preparation and cooking time: 50 mins.

This is a dry curry usually served with chapattis or pitta bread. It also makes excellent filling for toasted sandwiches. Bay leaves may be added to give the curry a nice fragrance and a slightly sharper taste. For this recipe you need a liquidizer.

Ingredients

• 10 g (½ oz) fresh garlic, peeled
• 25 g (1 oz) fresh ginger, peeled
• 3 green chilies
• 60 ml (2 fl oz) cooking oil
• 1 large onion, finely chopped
• 2 tsp tomato puree
• 1 tsp turmeric powder
• 1 tsp chili powder
• 2 tsp tandoori masala
• 1 tsp garam masala
• 1 tsp salt
• 2 bay leaves (optional)
• 340 g (12 oz) minced lamb
• 600 ml (20 fl oz) water
• Small amount green dhanyia (coriander), chopped

Method

1. Place the garlic, ginger, and green chilies into a liquidizer and chop finely.

2. Heat the oil in a pan and add the chopped onion. Cook the onion until it is golden brown. Now add the liquidizer contents, tomato puree, turmeric powder, chili powder, tandoori masala, garam masala, salt (and bay leaves if used). Cook for a further 5 minutes, stirring continuously.

3. Add the mince, and cook for a further 5 minutes, stirring continuously.

4. Add the water, cover the pan, reduce the heat and simmer gently for a further 30 minutes, stirring every 5 to 7 minutes.

5. Transfer the contents to a serving dish and garnish with fresh green coriander. Serve while hot.

6. The bay leaves (if used) are discarded while eating and left on the plate.