Sunday, 30 January 2011
Ground lamb with peas, please.
Making Ground Lamb With Peas reminds me of making bolognese a bit, similar cooking method and it's a comforting serving of delishiousness that end up making at least once a month. I'm never too precise with the measurements, I lost the recipe and just hope I remember everything. In a medium sized bowl, mix 4tbsp natural yoghurt with three cloves of chopped garlic, a good tsp chopped ginger, a tsp of ground cumin, tumeric and ground coriander, salt, and half a tsp or so of cayenne pepper, more or less depending on how hot you like it. Add 500g lamb mince and mix well with your hands. In a large deep frying pan, fry 6 cardamom pods, a cinnamon stick and a couple of bay leaves for a minute. Add the meat and stir and break up while frying until there is no pink meat left. Throw in a tin of tomatoes and half a pint of water simmer for about half an hour. Add some peas, and keep on the heat until they are cooked. Sprinkle over a tbsp garam masala and chopped coriander and serve. With rice. Obviously. It should feed 3/4 mouths but I've gone back to the kitchen about five times to check it's ok so perhaps just enough for two this time.
Whatever you do don't eat the cardamom pods, they perfume the curry beautifully but are quite frankly rank when bitten into. I try to fish them out, along with the bay leaves and cinnamon, but sometimes I can't be bothered to dig about for them. I don't like finding them in my mouth but it is hilarious when Boyfriend bites one. Worth leaving them in just to see his little face screw up.