03 January 2013,03:25 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the oil in a large heavy-based saucepan and add the bay leaves and cumin seeds. When the seeds begin to sizzle, stir in the garlic and ginger, fry for about half a minute.
  • Add the chopped onions to the pan and sauté for about 3-5 minutes, then add in the lamb. Stir frequently for about 10-15 minutes or until the mince is light brown and crumbly.
  • Remove from the heat, mix in the ground spices and the tomato puree. Adjust seasoning with salt.
  • Cook for about 5-7 minutes, stirring occasionally, add in the chopped tomatoes and passata. Cook, stirring for a further 5 minutes.
  • Add a cup of water, cover and simmer for 20-22 minutes or until reduced to a fairly thick sauce.
  • Add the peas, mint leaves, fresh coriander and garam masala, before serving and bring back to the boil. Remove from the heat.
  • Finish with the reserved chopped onion and fresh coriander leaves. Serve with Basmati Rice.


  • 550 grams lamb mince
  • 250 grams tinned chopped tomatoes
  • 250 grams onions, finely chopped, Reserve 1 tablespoon of onions for a garnish
  • 250 ml passata (sieved tomatoes)
  • 150 grams frozen peas, washed, boiled and drained
  • ½ teaspoon garam masala
  • 50 ml Cooking oil
  • 1-2 bay leaves
  • ½ teaspoon cumin seeds
  • 4-5 garlic cloves, crushed
  • 2 inch piece of ginger, grated
  • 2 tablespoons tomato puree
  • Salt to taste
  • 1 tablespoon chopped fresh mint leaves
  • 25 grams finely chopped fresh coriander

Ground Spices

  • 1 teaspoon chilli powder
  • 2 teaspoons coriander powder
  • ½ teaspoon cumin seeds
  • 2 teaspoons ginger
  • ½ teaspoon turmeric

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