Angie’s Lamb Mince Curry

Ingredients

Serves 4-6

  • 2 tablespoons vegetable oil
  • 2 large onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 cm piece of fresh ginger, grated
  • 1x400g tin chopped tomatoes
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1 teaspoon toasted fennel seeds
  • 1 teaspoon toasted coriander seeds
  • 1 whole dried red chilli
  • 500g minced lamb
  • 100g frozen peas
  • 400ml lamb stock
  • Salt

 

To serve

  • Freshly chopped coriander leaves
  • Natural yoghurt
  • Rice or flatbreads

Method

  1. Heat the oil in a large frying pan and add the onions. Cook for 3-4 minutes until softened. Add the garlic, ginger and tomatoes. Continue to cook for 2-3 minutes.
  2. Add the spices and some salt to taste and cook for a further 5-6 minutes
  3. Add the minced lamb, give it a good old mix and let it cook for 5-10 minutes. Add the peas and stir through.
  4. Add the stock, bring to the boil and let it reduce down for about 20-30 minutes. Remove and discard the red chilli.
  5. Sprinkle with chopped coriander leaves and serve with natural yoghurt or a fresh raita, rice or flatbreads.

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