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Lamb with Peas and Mint

Source: Hernain, Frenandez; “The Complete Book of Indian Cooking”

  1. In a medium saucepan or a deep frying pan, heat oil and fry the chopped onions over a medium heat for 5 minutes until golden.

  2. Meanwhile, in a small mixing bowl, blend together the garlic, ginger, chilli powder, turmeric, ground coriander and salt.

  3. When the onions are ready, add the sliced tomatoes and the spice mixture and stir-fry for about 2 minutes.

  4. Add the minced lamb to the mixture and stir-fry for about 7-10 minutes.

  5. Break up any lumps of meat which may form, using a potato masher if necesarry.

  6. Finally, add the carrot, petit pois, fresh mint, corainder, and the fresh green chilli and mix all these together well.

  7. Stir-fry for another 2-3 minutes and serve hot, garnished with the coriander sprigs.

By Alex Gibbons

Ingredients
4 servings
  • 2 tablespoons corn oil
  • 1 medium onion
  • 1/2 teaspoon garlic pulp
  • 1/2 teaspoon ginger pulp
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 2 medium tomatoes, sliced
  • 10 oz lean leg of lamb, minced (ground)
  • 1 large carrot, sliced or cut into batons
  • 3 oz or 1/2 cup petit pois (peas)
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh coriander
  • 1 fresh green chili, chopped
  • coriander sprigs