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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