serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 tbsps mustard oil
- 1 red onion, finely chopped
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander seeds
- 1 tsp clove powder
- 1 tbsp freshly ground red chilli powder (I use 10 dried red chilies)
- 1 tbsp powdered kashmiri red chilli powder
- 2 tsp salt
- 5 cm piece cinnamon
- 2 black cardamoms
- 800 g lamb mince
- 1 cup yogurt (low fat 2% Greek yogurt)
- Chopped coriander, to garnish
- Roti or rice, to serve
Instructions
- Sautee onion, ginger and garlic in mustard oil for 5 minutes on a low heat until soft and fragrant.
- Add ground cumin, ground coriander, clove, ground red chilli powder, kashmiri red chilli powder, salt and cook out the spices, adding a dash of water to prevent the mixture burning. Add in the cinnamon, black cardamoms and the lamb and saute for about 5 minutes.
- Add the yogurt and mix well. Cook for 5-10 minutes, or until lamb is cooked, adding half of cup of water if needed to stop the sauce from reducing.
- Serve garnished with the chopped coriander and bread or rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
