You could describe this as an Indian version of ragù - it’s a mild, sweet and aromatic way of currying ground lamb or mutton and is especially good with flatbreads such as naan or chapati. For something more substantial, when you don’t want to cook rice and don’t have any flatbreads, add some waxy potatoes just before cooking at high pressure. Don’t be worried about the long list of spices - it’s just a case of assembling them. Or if you don’t have them, substitute with 1½ tablespoons of your favourite curry powder.
|2 tbsp||vegetable oil or ghee|
|1||onion, very finely chopped|
|2||garlic cloves, finely chopped|
|2cm||piece of root ginger, grated|
|A small bunch||of coriander, leaves and stems separated|
|A pinch||of cayenne pepper|
|2||black cardamom pods|
|4||green cardamom pods|
|1 tsp||coriander seed|
|1 tsp||cumin seed|
|1 tsp||black peppercorns|
|1||tomato, seeded and finely chopped|
|250g||fresh or frozen peas|
|2||spring onions, shredded|
|2||mild green chillies, seeded and finely shredded|
|A sqeeze||of lemon juice|
You will need a pressure cooker and a piece of muslin.
Heat the oil in the pressure cooker and fry the onion, garlic and ginger. Add the lamb mince, along with the chopped coriander stems, turmeric and cayenne pepper and stir over a medium heat until the mince is well browned.
Put all the whole spices and the bay leaf in a piece of muslin and secure. Add the bag of spices to the cooker along with the tomato and cook for 1 minute. Pour in 100ml water, season with salt (around ½ teaspoon) and tip in the peas. Close the lid and bring to high pressure. Cook for 15 minutes. Release pressure quickly and put onto a low heat.
Add the spring onions, green chillies, lemon juice and coriander leaves and allow to simmer for a couple of minutes or so before serving.