Lamb Mince Curry

Name: Lamb Mince Curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp oil; 1 large onion; 1 inch cube gingerroot; 3 garlic cloves; 3 fresh red chilies; 0.5 tsp cinnamon; 1 tsp cardamom powder; 0.25 tsp ground cloves; 3 tsp ground coriander; Grind the next two ingredients separately; 1 tbsp poppy seed; 1 tbsp sesame seeds; 1 lb lean ground lamb; 0.5 tsp turmeric; 1 tsp salt; 10 fl_oz warm water; 5 fl_oz milk; 2 oz raw cashews; 2 tbsp chopped fresh coriander

Gently simmered lamb, red chilies and coriander, warmed with cinnamon and cardamom, a South Asian curry. It's finished with chopped coriander.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.
2
Add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
1 min
3
Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
10 min
4
Add the turmeric, stir and fry 30 seconds. Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
5
Meanwhile, put the milk and fried onions into a blender and pulse until smooth. Stir this milk mix into the meat and bring back to the boil.
6
Simmer for about 10 minutes or until the gravy is thick. Add the chopped coriander and cashews and cook a further 5 minutes.
7
Serve sprinkled with extra chopped coriander.