Heat the vegetable ghee or oil in a large saucepan. Add the onion and fry until golden.
Reduce the heat and add the garlic and ginger paste, fry for a few moments. Add all the ground spices and fry for a few seconds, add a splash of water, stirring to make sure the mixture does not stick to the bottom of the pan. Then add the lamb mince, using a wooden spoon, break up the meat and mix well with the spices.
When the mince has browned and cooked evenly, add the chopped tomatoes and salt, reduce the heat, cover the pan with a lid and simmer over a low heat for 15 minutes.
Make two or three cuts in the green chillies, this will release their flavour during cooking. After 15 minutes, add the green chillies to the pan, replace the lid and continue to cook for a further 15 minutes until the lamb mince has cooked.
Add the green peas and cook for a further 5 minutes.
Add chopped fresh coriander.
Serve hot with chapattis.
Ingredients
Directions
Heat the vegetable ghee or oil in a large saucepan. Add the onion and fry until golden.
Reduce the heat and add the garlic and ginger paste, fry for a few moments. Add all the ground spices and fry for a few seconds, add a splash of water, stirring to make sure the mixture does not stick to the bottom of the pan. Then add the lamb mince, using a wooden spoon, break up the meat and mix well with the spices.
When the mince has browned and cooked evenly, add the chopped tomatoes and salt, reduce the heat, cover the pan with a lid and simmer over a low heat for 15 minutes.
Make two or three cuts in the green chillies, this will release their flavour during cooking. After 15 minutes, add the green chillies to the pan, replace the lid and continue to cook for a further 15 minutes until the lamb mince has cooked.
Add the green peas and cook for a further 5 minutes.
Add chopped fresh coriander.
Serve hot with chapattis.