Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Oil

  2. 1 teaspoon 5ml Cumin seeds

  3. 2 Red chiles

  4. 450 Lean lamb or beef - minced

  5. 1 Onion - chopped fine (large)

  6. 2 1/2 Ginger - grated fine

  7. 4 Garlic, crushed

  8. 1/2 teaspoon 2 1/2ml Turmeric powder

  9. 2 teaspoons 10ml Coriander powder

  10. 1 1/2 teaspoons 7 1/2ml Cumin powder

  11. 1/2 teaspoon 2 1/2ml Chile powder

  12. 1 Tomatoes or 3-4 fresh tomatoes, skinned, chopped

  13. 1 teaspoon 5ml Salt or to taste

  14. 1 tablespoon 15ml Curd

  15. 175 Warm water

  16. 1 Potato - peeled and cubed

  17. 100 Shelled fresh or frozen green peas

  18. 1 tablespoon 15ml Almonds - ground to a paste

  19. 1/2 teaspoon 2 1/2ml Garam masala powder

  20. 2 Eggs - hard-boiled and Sliced 25 Coriander leaves - chopped

Instructions Jump to Ingredients ↑

  1. HEAT one tbsp oil over medium heat and season with cumin seeds. Add the red chiles and then the mince. Stir and cook until the mince is evenly browned.

  2. Heat the remaining oil over medium heat and add the onions. Stir-fry until the onions are soft. Add the ginger and garlic and stir-fry for a further two to three minutes. Stir in the turmeric powder and then the coriander powder, cumin powder and chile powder. Add the tomatoes along with all the juice, and saute for four minutes. Add the mince and cook for eight minutes, stirring frequently. Add the salt and water and stir in the curd. Add potato cubes, if using them. Cover the pan and simmer for 20 minutes.

  3. Add the frozen peas and simmer for a further 10 minutes. If using fresh peas, boil until tender before adding to the mince. Stir in the ground almonds and simmer for two minutes. Remove from heat and stir in the garam masala powder.

  4. Transfer onto a serving dish and arrange the sliced eggs on top. Garnish with the coriander leaves.

  5. Serve with chapattis, parathas and / or fried brown rice and potato raita.


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