|
Ingredients
|
Quantity
|
|
Lean lamb or beef – minced
|
1 pound
|
|
Large onion – chopped
|
1
|
|
Ginger – finely grated
|
2 ½ cm
|
|
Garlic flakes – crushed
|
4
|
|
Turmeric
|
½ tsp
|
|
Red chillies
|
2
|
|
Cumin seeds
|
1 tsp
|
|
Oil
|
6 tbsp
|
|
Coriander powder
|
2 tsp
|
|
Cumin powder
|
5 ½ tsp
|
|
Chilli powder
|
½ tsp
|
|
Tomatoes – skinned and chopped
|
3 to 4
|
|
Yoghurt
|
1 tbsp
|
|
Warm water
|
175 ml
|
|
Potato – peeled and cubed
|
1
|
|
Shelled fresh or frozen green peas
|
10gms
|
|
Almonds – ground to a paste
|
1 tbsp
|
|
Garam masala powder
|
½ tsp
|
|
Eggs – hard boiled and sliced
|
2
|
|
Chopped coriander leaves
|
25gms
|
|
Salt
|
to taste
|
Heat 1tbsp of oil over medium heat, season with cumin seeds, red
chillies and then the mince. Stir and cook until the mince is evenly browned.
Heat the remaining oil, add onions, ginger garlic paste, turmeric, coriander,
cumin, chilli powders and fry for a little while. Add the tomatoes, the mince
and cook for 8 minutes, stirring frequently. Now add salt, water and stir in
the yogurt. Also add potato cubes, if using them.
