Minced lamb in yogurt sauce

Name: Minced lamb in yogurt sauce
Yield: Serves 4
Cuisine: India
Ingredients: 675 g/1½lb lean minced (ground) lamb; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 2 whole fresh green chillies; 2.5–5ml/½–1 tsp chilli powder; 2.5 cm/1 in fresh root ginger, grated, or10ml/2 tsp ginger purée; 1 large onion, finely chopped; warm Indian bread, to serve; sprigs of fresh mint, to garnish; 2.5 ml/½ tsp garam masala; 2 whole fresh red chillies; 2.5 ml/½ tsp ground turmeric; 5 cloves; 4 green cardamom pods, bruised; 2 brown cardamom pods, bruised; 200 ml/7fl oz/scant 1 cup whole-milk natural (plain) yogurt; 10 ml/2 tsp gram flour (besan); 10 ml/2 tsp ground cumin; 2.5 cm/1 in piece of cinnamon stick; 60 ml/4 tbsp sunflower oil or light olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Both minced lamb and chicken are used in India to make kebabs, spicy fillings, or cooked with rice to make quick-and-easy pilaus. In this dish, Dahi Ka Kheema, minced lamb is flavoured with cardamom, cinnamon and cloves.

Ingredients

60 ml/4 tbsp sunflower oil or light olive oil
2.5 cm/

Method

Heat the oil over a low heat in a heavy frying pan. Add the cinnamon, both types of cardamom pods and the cloves.
Let the spices sizzle for about 30 seconds, then add the chopped onion. Increase the heat to medium and fry, stirring frequently, until the onion is just beginning to brown. Add the ginger and garlic and continue to fry for about 5 minutes