MINCED LAMB WITH TOMATOES AND PEAS

Preparation Method :

• Heat the oil in a large heavy-based saucepan and add the bay leaves and cumin seeds. When the seeds begin to sizzle, stir in the garlic and ginger, fry for about half a minute.
• Add the chopped onions to the pan and sauté for about 3-5 minutes, then add in the lamb. Stir frequently for about 10-15 minutes or until the mince is light brown and crumbly.
• Remove from the heat, mix in the ground spices and the tomato puree. Adjust seasoning with salt.
• Cook for about 5-7 minutes, stirring occasionally, add in the chopped tomatoes and passata. Cook, stirring for a further 5 minutes.
• Add a cup of water, cover and simmer for 20-22 minutes or until reduced to a fairly thick sauce.
• Add the peas, mint leaves, fresh coriander and garam masala, before serving and bring back to the boil. Remove from the heat.
• Finish with the reserved chopped onion and fresh coriander leaves. Serve with Basmati Rice.