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Ingredients
:
450g lamb / beef minced
1 large onion, chopped
a piece ginger, finely grated
4 garlic flakes, crushed
1/2 tsp haldi powder (turmeric)
2 red chilies
1 tsp jeera (cumin) seeds
8 -9 tsp oil
2 tsp dhaniya (corriander) powder
11/2 tsp jeera (cumin) powder
1/2 tsp chili powder
3-4 tomatoes, skinned and chopped
1 tbsp yogurt
175 ml warm water
1 potato, peeled and cubed
100g shelled fresh or frozen green peas
1 tbsp almonds, ground to a paste
1/2 tsp garam masala powder
2 eggs, hard boiled and sliced
25g chopped corriander leaves
Salt to taste
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Method
:
Heat 2 tsp of oil over medium heat, season
with jeera seeds, red chilies and then the
mince. Stir and cook until the mince is
evenly browned.
Heat the remaining oil, add onions, ginger-garlic
paste, haldi, dhaniya, jeera, chilli powders
and fry for a little while.
Add the tomatoes, the mince and cook for
10mins, stirring frequently. Now add salt,
water and stir in the yogurt. Also add potato
cubes . Cover and simmer for 25 mins. Later
add fresh green peas, boil until tender
before adding to the mince.
Stir in the ground almonds, garam masala
powder for 2 mins and remove from heat.
Transfer into serving dish and arrange the
sliced eggs on top. Garnish with corriander
leaves. Serve with chapathis or fried brown
rice and potato raita.
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