Ingredients
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400g Lamb Mince
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1 teaspoon Garlic Paste
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1 teaspoon Ginger Paste
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1/4 cup Fresh/Chopped Coriander
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1 tablespoon Lemon Juice
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2 teaspoons Tomato Paste
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1 Egg (Whisked)
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1 teaspoon Sugar
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1 teaspoon Mint Sauce
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2 teaspoons Red Food Colouring Powder
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Paprika Powder
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1/2 teaspoon Garam Masala Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Chilli Powder
Directions
Spicy lamb mince perfect for my restaurant and takeaway style keema naan, keema rice and keema curry
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Steps
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1
Done
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Add the lamb mince and all wet and dry ingredients to a bowl and combine well. Ensure you mix thoroughly and continue mixing for around 3-4 minutes to combine everything together. If using the red food colouring I suggest wearing disposable gloves unless you want a very red hand |
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2
Done
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Cover the dish and marinate for a minimum of an hour, overnight is best |
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3
Done
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Portion out in 100g balls and refrigerate for up to 3 days or freeze |
