Ingredients for 4
- 400g Minced Lamb
- 1 Large onion finely diced
- 2 Large white onions thickly sliced
- 2 TBSP Ginger finely grated
- 2 TBSP Garlic finely grated
- 2 TSP Curry Powder
- 2 TSP Garam Masalla
- 4 TBSP Double Cream
- 500ml Dry Red wine or chicken stock (Liquid)
- 500ml mixed cooked peas or pulses of choice. Tinned are easy just drain and add otherwise follow instructions on the pack. Chick peas, Kidney beans, Butter beans, frozen green peas and sweetcorn are all good choices but pick your favourites
- 8 TBSP Vegetable oil
- 2 TSP Sugar
- 1 Cup of Lamb ‘Slaw see below
Method
For the lamb coleslaw mix half a cup of mayonnaise or yogurt with half a cup of thinly sliced or diced onion, carrot, and cabbage and 1 TSP mint sauce.
Slow cook the thick onions in half of the oil over a very low heat stirring occasionally until very soft and slightly golden. This will take about 30-45 minutes. Reserve them to one side.
Add the rest of the oil and stir fry the finely diced onion over a medium-high heat until slightly softened but not coloured. Add all of the wet and dry spices and raise the heat to high. Stir fry vigorously for one minute.
Add the mince and brown lightly before adding the cream and liquid and boil for five minutes. Reduce the heat to a simmer and allow the sauce to reduce and thicken before adding the cooked or tinned beans.
Simmer gently until the minced lamb is cooked through then add the reserved onions, sugar and butter and stir in for 5 minutes before serving over a bed of rice or French fries.
Taste and season if needed.
Garnish with chopped coriander leaves and serve with the coleslaw.
Gavin McArdell
www.CurryFrenzy.com
