Minced lamb in yogurt sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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

  1. Heat the oil over a low heat in a heavy frying pan. Add the cinnamon, both types of cardamom pods and the cloves.

  2. 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