Kheema Mutter
[ MINCED LAMB WITH PEAS ]

This is a popular dish all over India and is eaten with bread called ‘pao’, rolled into rotis, or simply served with plain rice. It also makes a good filling for samosas. You can substitute the peas with mushrooms or diced potatoes as a variation.

Serves 4 PREPARATION → 15 minutes COOKING 30 minutes

2 tablespoons vegetable oil

10 black peppercorns, crushed

2 medium onions, finely chopped

2 teaspoons ginger-garlic paste

2 tablespoons tomato purée

2 fresh green chilies

, finely diced

600g lamb mince

150g green peas, shelled if fresh, or frozen

1 teaspoon ground turmeric

1 teaspoon garam masala

a small sprig of fresh coriander leaves, chopped, to garnish

salt

Rotis, pao or boiled rice, to serve

1 Heat the oil in a frying pan over high heat, add the crushed peppercorns and fry for a minute. Tip in the onions, fry for 7–8 minutes until golden, then add the ginger-garlic paste. Stir a few times then add the tomato purée and chilies. Cook for a couple of minutes.

2 Add the mince, green peas, ground spices, and season with salt. Break up the mince and stir to brown evenly then cover and cook over low heat for 20 minutes, until the lamb is tender.

3 Season to taste and serve hot, garnished with the chopped coriander, with roti, pao or rice.”