Ingredients
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500g Mince (Lamb)
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2 Egg (Boiled)
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3 tbsp Oil (Vegetable)
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1 tsp Mustard Seeds (Black)
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1 tsp Panch Phoran
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1.5 tsp Cumin (Seeds)
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2" Cassia Bark (Cinnamon Stick)
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2 Cloves
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3 Cardamom (Pods)
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1 Bay Leaf
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2 small Onion (red)
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4 tsp Garlic (Grated)
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1 tsp Ginger (Grated)
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3/4 tsp Salt
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3/4 tsp Turmeric (Powder)
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1/2 tsp Chilli (Powder)
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3/4 tsp Coriander (Powder)
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3 Tomato (Grated)
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4 Finger Chilli - Green
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2 tsp Garam Masala (Powder)
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1 tbsp Tamarind Paste
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500ml Water
Directions
Lamb Kurzi. Tender lamb mince cooked with red onions and spices make this keema dish a favourite in UK restaurants. Serve decorated with boiled eggs
Steps
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1
Done
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To begin hard boil the eggs. Place them in a pot of boiling water, bring back to the boil and simmer for 10 minutes. When the eggs have been boiling for 10 minutes remove from the heat and fill the pan with cold water to cool them. Remove the shells by gently tapping and pulling away. Leave aside to add to the dish later |
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2
Done
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In a pan on medium heat add the oil, mustard seeds, panch poran, cumin seeds, cinnamon, cloves, cardamom and the bay leaf |
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3
Done
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When the seeds being to pop add the red onions and cook till slightly brown. Take your time as you don’t want to burn them |
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4
Done
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Add in the ginger garlic paste, stir through and cook for a minute |
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5
Done
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Sprinkle over the salt, turmeric, chilli powder and coriander powder and mix to fry the spices. If things are looking a little dry add a little water |
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6
Done
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Fry for a minute before adding the tomatoes and stirring through adding a little more water if required |
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7
Done
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Add the chilies followed by the minced lamb, breaking apart any lumps. I used frozen lamb mince but allowed it to defrost for half an hour first |
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8
Done
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Stir through to thoroughly brown the mince and release the oil. This may take around 5 minutes or more |
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9
Done
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Once cooked adding the rest of the heated up water |
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10
Done
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Pop in the hardboiled eggs, coat and reduce until it’s the consistency you require |
