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
  • Salt
  • 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


  1. Heat the oil in a stock pot, add whole spices and wait until they crackle.
  2. Add onion and sauté it until it turns golden brown. Add ginger garlic paste, cook for a further five to six minutes.
  3. 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.
  4. Add the lamb mince and lotus seeds and cook further until lamb is cooked. Season to taste.
  5. 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.