A classic North Indian dish bursting with bold flavours of whole spices cooked with minced Lamb in a flavourful onion and tomato sauce.
Serves: 6 people
Prep : 15 mins
Cooking : 40 mins
Health Hack: The variety of whole spices used in this dish not only make it flavourful but have immense anti-inflammatory properties along with boosting immunity, promoting weight loss and helping with digestive processes.
- Lamb Mince - 500gms
- Onions - 2 large, finely chopped
- Tomato - 3 medium, finely chopped
- Ginger-Garlic Paste - 1 tbsp.
- Green Peas - ½ cup
- Green Chilli - 1, Slit lengthwise
- Fresh Coriander – 2 tbsp, finely chopped
- Turmeric Powder - ¼ tsp.
- Cumin Seeds - 1 tsp.
- Kashmiri Chilli Powder - ½ tbsp.
- Coriander Powder -1 tbsp.
- Garam Masala Powder - ½ tsp.
- Black Cardamoms – 1
- Black Peppercorns – 4
- Cinnamon Sticks -1 small stick
- Cloves - 3
- Bay Leaves - 2
- Heat the oil in a large bottom pan and keep on medium flame. Add whole spices – bay leaves, cloves, cinnamon sticks, black peppercorns and black cardamoms and allow them to sizzle for about 30 seconds. Followed by cumin seeds.
- Add onions, green chilli and sauté till golden brown.
- Add ginger-garlic paste and fry for 2-3 minutes. Then add tomatoes and sprinkle a little salt. Cover and cook on low heat for two to three minutes. Uncover and fry the paste until oil separates.
- Add Kashmiri chilli powder, coriander powder, turmeric powder and continue to cook for another minute.
- Add minced lamb and fry on medium heat for 2-3 minutes. Now add water, stir and cover to cook on gentle heat for 15-20 minutes until the mince is even coloured all the way through, water has evaporated and oil separates.
- Stir in the peas & garam masala powder and cook for a few minutes. Serve hot garnished with coriander leaves along with some Indian bread.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
This dish freezes well but make sure you cook without the peas and add peas on the day while warming the dish.