A traditional Indian dish of lamb mince with lotus seeds and greens served in a delicious bread shell.
Yield: Serves: 6
- 3 green chillies, slit
- 4 bay leaves
- 3 black cardamom pods, crushed
- 4 green cardamom
- 4 cloves
- 2 sticks cinnamon
- 400g/14oz onion, chopped
- 2 tablespoon ginger garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoon red chilli powder
- ½ teaspoon garam masala
- 300g/11oz plum tomatoes
- 250g/9oz natural yoghurt
- 1kg/2lbs lamb mince, without fat
Fried lotus seeds
- 1 tablespoon chopped coriander
- 1 tablespoon chopped mint leafs
- Ginger, chopped julienne for garnish
- 2 tablespoon oil
- 6 hard bread rolls
- Heat the oil in a stock pot, add whole spices and wait until they crackle.
- Add onion and sauté it until it turns golden brown. Add ginger garlic paste, cook for a further five to six minutes.
- Add the dry spice powder and a little bit of water and stir it gently. Add tomato and yoghurt and cook it until the oils starts to separate.
- Add the lamb mince and lotus seeds and cook further until lamb is cooked. Season to taste.
- Garnish with lots of coriander, mint and ginger served in the hollowed out bread rolls, or with rice.
TIP: Lotus seeds are full of energy and work well as a snack. Fry off in some clarified butter with salt and pepper.