Haandi Minced Lamb with Whole Spices
|Corn oil||4 Tablespoon|
|Onions||2 , finely sliced|
|Fresh root ginger piece||1 1⁄2 Inch, peeled and shredded|
|Garlic||2 Clove (10 gm), roughly sliced|
|Dried chilies||2 , crushed|
|Black cardamoms||2 Large|
|Minced lamb||1 1⁄2 Pound (750 Gram)|
|Fresh green chili||1 , sliced (To Serve:)|
|Finely chopped fresh coriander||2 Tablespoon (To Serve:)|
|Tomatoes||2 , quartered (To Serve:)|
1. Heat the oil in a haandi or deep saucepan and fry the onions until golden brown.
2. While the onions are cooking, mix together the shredded ginger, garlic, chillies and salt. Pour the mixture into the fried onions, then add the cinnamon, cardamoms and peppercorns. Lower the heat and stir-fry for 2-3 minutes.
3. Add the minced lamb and continue stir-frying for 7-10 minutes until oil appears on the sides of the haandi, breaking up any lumps with a masher.
4. Finally, add the green chilli, fresh coriander and tomatoes and heat through, stirring constantly. Serve hot with Chapati.