Aromatic Lamb Minced Curry

This recipe is full on favour, a lovely aromatic lamb curry that you wont be disappointed with. 

Ingredients

400g Lamb Mince

2 Medium sized onions

30 - 40 Cardamon pods

3 Cloves

Bay leaf

Handful of Methi leaves

Fresh Coriander

Coriander seeds

Cumin seeds

4 Tomatoes 

Gravy granules
Cinnamon Stick

Lamb stock cubes x 2

Ginger paste

Garlic paste

Fresh ginger

2 Medium chillies 

Chilli powder

Oil

1 Lemon

1 Lime

Lemon juice from a bottle.

Salt to taste

Method

Finely chop the onions and add to a hot pan with some oil 

After 5  minutes add the lamb mince & 2 tablespoons of cumin seeds and the juice of 1 lemon or if you are using lemon juice from a bottle use around 4 - 6 tablespoons 

Mix the onions, cumin seeds, bay leaf  and mince together until the mince is brown, 

Once brown remove from the heat and put contents through a colander to remove any excess fat.

Put the contents back into the pain and add the juice of 1 lemon and 1 lime + another 4 tablespoons of lemon juice from a bottle

Finely chop the chillies and add to the mix

Add 2 tablespoons of garlic paste and 1 tablespoon of ginger paste

Add 4 tablespoons of garam masala, 2 tablespoon of chilli powder 3 cloves and 4 Cardamon pods and mix together then remove from the heat.

In a pestle and mortar open 30 to 40 Cardamom pods and take out the fresh Cardamom inside, add 2 tablespoons of coriander seeds and a 2 tablespoons of cumin seeds, using the pestle and mortar mix and crush together and add contents to the pot with the cinnamon stick.

Boil the kettle and pour boiling hot water onto the mix so it covers the mix, add more water depending on how wet you want it & return to the heat.

Add the handful of Methi leaves. If you have time put them in a dry frying pan for 2 minutes to release the flavour a bit more, if you don't have time just throw them in.

Chop the 4 tomatoes into quarters/half and put them in.

Chop some fresh coriander and add then get the 2 lamb stock cubes and sprinkle them in.

Add a tablespoon of gravy granules & grate some fresh ginger into the mix probably around a tablespoon's worth.

Taste and add more ingredients if necessary, for example chilli to make it more spicy, cardamons and coriander seed for a more aromatic taste, more lemon to get that lovely lemon meat taste etc.

 If you can, remove the skins from the tomatoes and mix together, keep it on the heat till you reach the consistency you want and taste along the way.

Serve with a plain boiled rice. Plain because there is so much flavour in the curry you don't want to take any of that flavour away by using a flavoured rice.

Add some fresh coriander to top it off.

This is Vietnamese coriander, its really nice and aromatic, if you can find some try this otherwise regular coriander will be fine.

Enjoy!