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Recipe by Leon Mayne

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1. Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
2. Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
3. Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
4. Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
5. Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
6. Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
7. Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.

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• SammyandMel

  15 April 2008

  SammyandMel rated and commented on this recipe

  

  Very good recipe. we tried it as we had already tried a Rick stein version using potato which we liked. If you have any other good recipes feel free to send them to us here www.loadsofrecipes.co.uk it's a site we built for a laugh and to share with our friends

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• carly

  27 June 2008

  carly rated and commented on this recipe

  

  I loved this dish, I will definately make again.

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• FEI

  07 August 2009

  FEI rated and commented on this recipe

  

  Really tasty, I will make this again as all the family enjoyed it.

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• Shrimp

  04 November 2009

  Shrimp rated and commented on this recipe

  

  YUMMY

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Ingredients

• 2 onions, chopped
• 50g butter
• 3 tbsp vegetable oil
• 6 whole cloves
• 6 whole black peppercorns
• 3 small pieces of cassia bark or about an inch piece of cinnamon
• 1 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tin good quality (not sour) plum / san marzano tomatoes
• 2 -5 finger chillis (depending on your heat preference), chopped
• 5 cloves garlic
• 2 inch piece of ginger root
• 3 tsp salt
• 500g very lean lamb mince
• 1 small cup frozen peas

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Difficulty and servings

Serves 4

Preparation and cooking times

plus 1 hour cooling and reheating (optional)

Ingredients

• 2 onions, chopped
• 50g butter
• 3 tbsp vegetable oil
• 6 whole cloves
• 6 whole black peppercorns
• 3 small pieces of cassia bark or about an inch piece of cinnamon
• 1 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tin good quality (not sour) plum / san marzano tomatoes
• 2 -5 finger chillis (depending on your heat preference), chopped
• 5 cloves garlic
• 2 inch piece of ginger root
• 3 tsp salt
• 500g very lean lamb mince
• 1 small cup frozen peas

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