This simple lamb mince dish is based on one from Simple Indian Cookery by Madhur Jaffrey – an old book that I came across at work recently, with loads of terrific and EASY Indian dishes.
There is no rocket science here; the key is in the use of fresh spices – get your mortar & pestle action on!
You could serve this as is, in a bowl, or make it a bit more glamorous with rice, tortillas or naan bread, raita, and maybe a side dish of sauteed mushrooms or mashed potato!
Minced Lamb With Peas
2 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
1/4 tsp turmeric
1/4 tsp cinnamon, ground
1/4 tsp nutmeg, freshly grated
1/2 tsp cayenne pepper
2 tomatoes, chopped
4 tbsp low-fat Greek yoghurt
500 gms minced lamb
cracked pepper, to taste
1 cup water
juice of 1 lemon
3/4 cup frozen peas
Heat olive oil in a large saucepan or frying pan over medium heat. Add onion, garlic and ginger; stir until lightly browned.
Add the cumin, coriander, turmeric, cinnamon, nutmeg and cayenne pepper, and stir for 10 seconds. Add the tomatoes and yoghurt. Cook over medium heat until the tomatoes have softened, stirring often.
Add the lamb and cracked pepper. Cook, stirring, for 2 minutes, breaking up all the lumps.
Add the water and bring to a simmer, then cover and simmer on low heat for 30 minutes, stirring occasionally.
Add lemon juice and peas, return to a simmer and cook gently, uncovered, for a further 10 minutes.
Serves 4
Happy Fooding!
