Yield: 1 servings
|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||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||Fresh tomatoes; blanched and|
|150 millilitres||Single cream|
|1 teaspoon||Salt or to taste|
|1 teaspoon||Garam masala|
|1 tablespoon||Fresh mint; chopped or 1/2tsp|
|; dried mint|
|2 tablespoons||Coriander leaves; chopped|
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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