Tuesday , October 11 2016
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500g minced lamb
1tbsp sunflower oil
2 onions, peeled and thinly sliced
2 cloves garlic, crushed
2cm piece root ginger, grated,
1tbsp ground cumin
2tsp ground coriander
1/4tsp turmeric
1/4tsp chilli powder
6 tomatoes, chopped
100g frozen peas
1tbsp fresh chopped mint
1tbsp lemon juice
1tbsp fresh chopped coriander leaves
If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste


Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.

Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.

Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins.

Add the peas, coriander, mint and lemon juice and heat through.

Serve with hot chapattis

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