Ingredients
Fresh Ingredients
- Lamb Mince - 500gms
- Onions - 2 large, finely chopped
- Tomato - 3 medium, finely chopped
- Ginger-Garlic Paste - 1 tbsp.
- Green Peas - ½ cup
- Green Chilli - 1, Slit lengthwise
- Fresh Coriander – 2 tbsp, finely chopped
Spices
- Turmeric Powder - ¼ tsp.
- Cumin Seeds - 1 tsp.
- Kashmiri Chilli Powder - ½ tbsp.
- Coriander Powder - 1 tbsp.
- Garam Masala Powder - ½ tsp.
- Black Cardamoms – 1
- Black Peppercorns – 4
- Cinnamon Sticks - 1 small stick
- Cloves - 3
- Bay Leaves - 2
Step by step guide
1
Heat the oil in a large bottom pan over medium flame. Add the whole spices – bay leaves, cloves, cinnamon sticks, black peppercorns, and black cardamoms. Allow them to sizzle for about 30 seconds, followed by adding cumin seeds.
2
Add chopped onions and green chilli. Sauté until the onions turn golden brown.
3
Add ginger-garlic paste and fry for 2-3 minutes. Then add the chopped tomatoes and sprinkle a little salt. Cover and cook on low heat for two to three minutes. Uncover and fry the paste until oil separates.
4
Add Kashmiri chilli powder, coriander powder, and turmeric powder. Continue to cook for another minute.
5
Add the lamb mince and fry on medium heat for 2-3 minutes. Now add water, stir, and cover to cook on gentle heat for 15-20 minutes until the mince is evenly colored all the way through, the water has evaporated, and oil separates.
6
Stir in the green peas & garam masala powder and cook for a few more minutes.
Step 7: Serve hot, garnished with fresh coriander leaves, along with some Indian bread.
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