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Tony Singh’s Kheema Mutter

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23 NOVEMBER 2009

Ingredients (Serves 4)

  • 450g lean lamb minced
  • 1 large onion, chopped
  • 2.5 cm ginger, finely grated
  • 4 garlic cloves, crushed
  • 6 tbsp oil
  • 3-4 tomatoes, skinned and chopped
  • 1 tbsp yoghurt
  • 100g shelled fresh or frozen green peas

Spices and powders
  • 2 tsp coriander powder
  • 1 1/2 tsp cumin powder
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
  • 2 red chillies
  • 1/2 tsp garam masala powder
  • 1 tsp cumin seeds

Optional
  • 175 ml warm water

Garnish
  • 2 eggs, boiled and sliced
  • 25g chopped coriander leaves
  • Salt to taste

Method

Heat 1 tablespoon of oil over a medium heat before adding the crushed garlic, grated ginger, cumin seeds, red chillies and then the mince. Stir and cook the mince for 8 minutes until it is evenly browned.

Drain off any excess fat that has come out of the mince, before you add the remaining oil along with the onions, turmeric, coriander, cumin and chilli powders. Fry further for 5 minutes.

Add the tomatoes (stirring frequently), then the salt, water and stir in the yoghurt. Cover and simmer for 20 minutes. Boil the fresh green peas until tender before adding to the mince, stir in the garam masala powder for 2 minutes and then remove from heat. If the curry is looking dry, add the warm water at this stage.

Transfer the curry onto a serving dish and arrange the sliced eggs on top. Finally, garnish with the chopped coriander and serve with chapattis.

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