Angie’s Lamb Mince Curry
Lisa Faulkner
Prep 15 mins
Cook 40 mins
Total 55 mins
Serves 4-6
This Lamb Mince Curry from my pal Angela Griffin will have your diners hungry for more.
Ingredients
- 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
- 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.
- Add the spices and some salt to taste and cook for a further 5-6 minutes
- Add the minced lamb, give it a good old mix and let it cook for 5-10 minutes. Add the peas and stir through.
- Add the stock, bring to the boil and let it reduce down for about 20-30 minutes. Remove and discard the red chilli.
- Sprinkle with chopped coriander leaves and serve with natural yoghurt or a fresh raita, rice or flatbreads.
