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Categories:
olive cinnamon sticks onion ground lamb ginger salt cayenne pepper fresh mint cilantro lemon juice Garam Masala
Viewed: 50 - Published at: 8 years agoIngredients
- 2 tablespoons olive or canola oil
- Two 2-inch cinnamon sticks
- 1/4 cup chopped onion
- 1 pound ground lamb (not too fatty)
- 2 teaspoons very finely grated peeled fresh ginger
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 cup finely chopped fresh mint (just the leaves)
- 1/4 cup finely chopped cilantro (use the tops)
- 2 tablespoons lemon juice
- 3/4 teaspoon garam masala (homemade, page 285)
Method
- Pour the oil into a large frying pan and set over medium-high heat.
- When hot, put in the cinnamon sticks.
- Let them sizzle for a few seconds.
- Add the onions.
- Stir and fry until the onion pieces turn brown at the edges.
- Now add the lamb and ginger.
- Stir and fry for about 5 minutes, breaking up the chunks of meat as you do so.
- Add 1 cup water, the salt, and cayenne.
- Stir and bring to a simmer.
- Cover, turn heat to low, and simmer gently for 3040 minutes or until the meat is tender.
- Add the mint, cilantro, lemon juice, and garam masala.
- Stir and cook uncovered on low heat for another 5 minutes, stirring now and then.
- Spoon out extra fat before serving.
