Tuesday, December 11, 2012,11:32 PM
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PrintLAMB WITH PEAS AND MINT
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a small bowl, mix garlic, ginger, chilli powder, turmeric, ground coriander and salt.
- In a deep heavy frying pan, heat the oil and fry the chopped onion over a medium heat for 5 minutes until golden.
- Add the sliced tomatoes and the spice mixture to the onions in the frying pan and fry for 2 minutes, stir continuously.
- Add the minced lamb to the mixture and stir-fry for about 10 minutes to seal. Break up any lumps of meat.
- Finally add the carrot, petit pois, chopped mint and coriander and green chilli and mix well.
- Cook, stirring for 2 minutes until cooked, then serve immediately, garnished with coriander sprigs.
INGREDIENTS
- 1 tablespoon Cooking oil
- 1 medium onion, chopped
- ½ teaspoon crushed garlic
- ½ teaspoon grated fresh root ginger
- ½ teaspoon chili powder
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 medium tomatoes, sliced
- 300 grams lean leg of lamb, minced (ground)
- 1 large carrot, sliced or cut into batons
- 75 grams petit pois (baby peas)
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh coriander
- 1 fresh green chilli, chopped
- Fresh coriander (cilantro), to garnish
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