Fresh Minced Meat And Garden Peas Curry- Chef Bal Krishna Shrestha

Ingredients

  • 3 tbsp oil
  • 2 bay leaves
  • ½ tsp cumin seeds
  • 150g chopped onion
  • 1 tbsp garlic and ginger paste
  • 1 tsp ground turmeric
  • 500g lamb mince
  • 1 tsp garam masala
  • 1 tbsp ground curry
  • 1 tsp ground chili
  • 150g chopped tomato
  • 1tsp salt
  • 200 ml hot water
  • ½ small bunch coriander, chopped
  • 250g frozen garden peas or cooked fresh peas

Method of Preparation

  • Heat the oil in a large deep frying pan and fry bay leaves and cumin seed until it becomes very fragrant.
  • Add the chopped onion, ginger-garlic paste and fry until it turns light brown.
  • Add mincemeat and cook it for about 5 minutes, stirring it from time to time to break up any lumps.
  • Add the turmeric, garam masala, chili, curry masala, salt and fry for 2 mins.
  • Add the chopped tomatoes, half of the coriander, and spring onion. Cook it for 10 mins and pour water if needed to make slightly saucy.
  • Add the frozen peas and cook for another 5 mins.
  • Lastly, sprinkle the rest of the coriander, give a quick stir, and serve immediately with rice, bread, or roti.

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