Lamb Recipes - Mughal-style Kheema Masala

Ingredients

• 45ml/1/3 tbsp oil

• 1 onion, finely chopped

• 6 cloves garlic, finely chopped

• 2.5 cm/1 in ginger root, finely chopped

• 2 reen chilies, finely chopped

• 8 cloves

• 8 cardamom pods

• 4 bay leaves

• 2 cinnamon sticks

• 5 ml/1 tsp poppy seeds

• 2.5ml/1/2 tsp black peppercorns

• 10 ml/2 tsp Mughal-style Garam Masala

• 1Oml/1/2 tsp ground cumin

• 20 ml/4 tsp ground coriander (cilantro)

• 5ml/1 tsp ground turmeric

• 5 mill tsp paprika

• 25g/1 oz/1/4 cup ground almonds

• 1 tomato, skinned and chopped

• 1.5kg/3 lb minced (ground) lamb

• 250 milS fl oz/l cup natural (plain) yoghurt

• salt

• 30 ml/2 tbsp chopped fresh mint

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Method:

1. Heat the oil and fry the onion, garlic, ginger and chilies over a medium heat until browned. Add the cloves, cardamom, bay leaves, cinnamon, poppy seeds and peppercorns and cook for about 2 minutes, stirring.

2. Add the garam masala, cumin, coriander, turmeric and paprika ad cook for w minutes. add the almonds and tomato and mix well.

3. Stir in the meat, yoghurt and salt, cove r and simmer for 20 minutes, stirring occasionally, until the meat is tender. Garnish with mint and serve hot with rice, Nan and vegetables.