Kheema ande

1 servings

Ingredients

QuantityIngredient
450gramsLean minced lamb
50gramsWhole milk natural yoghurt
1teaspoonGround turmeric
3tablespoonsSunflower or vegetable oil
1teaspoonCumin seeds
25 cm pieces cinnamon sticks
1largeOnion; finely chopped
2teaspoonsGinger puree
2teaspoonsGarlic puree
2teaspoonsGround cumin
½teaspoonChilli powder; up to 1
2Fresh tomatoes; blanched and
; chopped
150millilitresSingle cream
1teaspoonSalt or to taste
1teaspoonGaram masala
1tablespoonFresh mint; chopped or 1/2tsp
; dried mint
2tablespoonsCoriander leaves; chopped
4Eggs

Directions

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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