4 tbsps olive oil

1 onion,finely chopped

2 tsps crushed garlic

1 tbsp fresh root ginger,grated to a pulp

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground turmeric

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp cayenne pepper

7 oz tomatoes,chopped

4 tbsps plain yoghurt

1 1/4 lb minced lamb

1 1/4 tsps salt, or to taste

8 fl oz water

2 tbsps lemon juice

5 oz fresh or frozen peas

1. Put the oil in a alarge frying pan,preferably non-stick, and set it over a medium high heat. When it is hot, add the onion,garlic and ginger and stir until lightly browned. Add the cumin,coriander,turmeric,cinnamon,nutmeg and cayenne pepper and stir for 10 seconds.

2. Stir in the tomatoes and yoghurt. Cook on a medium-high heat until the tomatoes have softened. Add the minced lamb and salt. Cook, stirring, for 2 minutes, breaking up all the lumps. Stir in the water and bring to a simmer,then cover, turn the heat to low and simmer for 30 minutes.

3. Add the lemon juice and peas to the pan. Return to a simmer, then cover once more and cook gently for 10 minutes.


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