Supplies
- 25 milliliters vegetable oil
- 1 large white onion, finely chopped
- 2 teaspoons ground coriander
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 500 grams lamb mince
- 1 1/2 teaspoon salt
- Pinch plain flour
- 2 tablespoons finely chopped coriander leaves
- 2 spring onions, finely chopped
- 1 tablespoon finely chopped mint leaves
- 1 small green chilli, finely chopped
- 50 grams plain yoghurt
- 2 ripe tomatoes, diced
- 1 bay leaf
- 50 grams fresh or frozen garden peas, cooked
- 4 cumin brioche or soft bread rolls
- Butter, for spreading
- Lime wedges, to serve
Steps
- Heat the oil in a heavy-based frying pan over a medium heat and sauté the onion until golden brown.
- Add the ground coriander, ginger and garlic. Sauté for 3-4 minutes until they start to colour and the oil separates. Add the lamb mince and salt, and fry over a high heat for about 5 minutes until it browns and dries up a little. Add the flour.
- In a bowl, mix together the coriander, spring onion, mint and green chilli to make a coarse paste. Add the yoghurt to the lamb and sauté for a moment, then add the green herb paste and cook for 4-5 minutes until the oil separates. Add the diced tomatoes, bay leaf and peas. Cook for a further 5-8 minutes until the tomatoes are soft.
- Cut the brioche or bread rolls in half and toast until golden brown. Butter while hot.
- Serve the mince in little dishes, garnished with fresh coriander leaves, with the buttered brioche or rolls and wedges of lime alongside.