by Chef Kishore D Reddy
A delicious lamb mince cooked with onions, tomatoes, ginger-garlic paste and served with grated and deep-fried potatoes.
- 400 gm lamb mince
10 gm turmeric
50 gm ginger garlic paste
50 ml oil
1 gm cardamom
1 gm cinnamon
1 gm cloves
5 gm cumin seeds
10 gm garlic
100 gm onions
100 gm tomatoes
5 gm green chillies
5 gm turmeric
5 chilli powder
20 gm coriander powder
5 gm garam masala powder
20 gm coriander leaves
75 gm apricot puree
20 gm mint leaves
Potato straws (Aloo lachchas), to garnish
Boil the lamb mince with turmeric, ginger garlic paste and salt.
Chop the onions, tomatoes, garlic, coriander leaves and mint.
Slit the green chillies lengthwise.
Heat the oil and add the cardamom, cinnamon and the cloves.
Add the cumin seeds and when they crackle add garlic and saute until golden.
Add the onions and brown slightly, add the tomatoes and the rest of the ingredients.
Saute for 5 minutes on a slow flame and add the boiled lamb mince.
Cook for 10 minutes stirring constantly. Serve garnished with potato straws.