Kheema ande

Yield: 1 servings

Measure Ingredient
450 grams Lean minced lamb
50 grams Whole milk natural yoghurt
1 teaspoon Ground turmeric
3 tablespoons Sunflower or vegetable oil
1 teaspoon Cumin seeds
2 \N 5 cm pieces cinnamon sticks
1 large Onion; finely chopped
2 teaspoons Ginger puree
2 teaspoons Garlic puree
2 teaspoons Ground cumin
½ teaspoon Chilli powder; up to 1
2 \N Fresh tomatoes; blanched and
\N \N ; chopped
150 millilitres Single cream
1 teaspoon Salt or to taste
1 teaspoon Garam masala
1 tablespoon Fresh mint; chopped or 1/2tsp
\N \N ; dried mint
2 tablespoons Coriander leaves; chopped
4 \N Eggs

In a heavy based saucepan put the mince, yoghurt and turmeric and stir to mix. Place the pan over a medium heat and cook until the contents begin to sizzle. Reduce the heat slightly and continue to cook until all the liquid evaporates (10-15 minutes). Remove and set aside.

Preheat the oven to 180C/350F/gas 4.

In a separate saucepan heat the oil over a low heat and add the cumin seeds and the cinnamon sticks. Sizzle for 30-40 seconds and add the onions, ginger and garlic. Increase the heat to medium and fry the onions until they begin to brown (6-7 minutes) stirring frequently.

Add the coriander, cumin and chilli powder. Reduce the heat slightly and continue to cook for 1 minute, stirring constantly.

Add the mince and tomatoes. Cook for 3-4 minutes, stir occasionally.

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Carlton Food Network

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