Lamb Mince Curry (Kheema Shahzada Sort Of)

Lamb Mince Curry (Kheema Shahzada Sort Of)

Time: 1 hrs 20 mins


  • 2 tablespoons oil
  • 1 large onion, chopped into large dice
  • 1 inch cube gingerroot, peeled, roughly chopped
  • 3 garlic cloves, peeled, roughly chopped
  • 3 fresh red chilies, roughly chopped


  • 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.
  • 3 Add the lamb and fry until all the liquid has evaporated (about 10 minutes) stirring frequently.
  • 4 Add the turmeric, stir and fry 30 seconds.
  • 5 Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
  • 6 Meanwhile, put the milk and fried onions into a blender and pulse until smooth.
  • 7 Stir this milk mix into the meat and bring back to the boil.
  • 8 Simmer for about 10 minutes or until the gravy is thick.
  • 9 Add the chopped coriander and cashews and cook a further 5 minutes.
  • 10 Serve sprinkled with extra chopped coriander.

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