CH41 Meat

 GOAT

1. Fried goat meat curry

2. Fried goat meat curry with sauce

LAMB

3. Grilled lamb kebabs

4. Spicy lamb kebabs

5. Lamb and cashew nut curry

6. Lamb and lentil curry

7. Lamb passanda

8. Lamb with yoghurt, coconut and masala

9. Spiced leg of lamb

10. Minced lamb meat balls stuffed

with almonds in curry sauce

11. Minced lamb meat balls stuffed with hard

boiled eggs in curry sauce

12. Minced lamb on skewers with sas

 MUTTON

13. Fried mutton curry

14. Fried mutton curry with sauce

PORK

16. Fried pork curry

17. Fried pork curry with sauce

18. Pork vindaloo

UNCLASSIFIED

19. Minced meat with peas

The Art of Gurkha Meat

GOAT

1. FRIED GOAT MEAT CURRY (BHUTEKO KHASI KO MASU)

10 PORTIONS

Ingredients

Goat meat (boneless)                                   1 kg

Tomatoes                                                      200 g

Onions                                                           200 g

Oil                                                                  75 ml

Garlic                                                           4 cloves

Ginger                                                            25 g

Coriander                                                      25 g

Garam Masala                                               50 g

Method

1. Cut the goat meat into 15 mm dice.

2. Cut the tomatoes into concasse.

3. Wash and finely chop the coriander.

4. Peel and grind the onion, garlic and ginger together to a paste. Heat the oil to a blue haze, add the onion paste and fry for 5 minutes.

5. Add the goat meat and fry for a further 5 minutes. Add the masala, tomato and salt, reduce the heat and cook for 30 minutes.

6. Ensure that the meat is cooked. Adjust the consistency and seasoning.

7. Place the curry in a serving dish and serve sprinkled with chopped coriander.

Note: This curry should be served dry.

2. FRIED GOAT MEAT CURRY WITH SAUCE (BHUTEKO KHASI KO MASU SANGA SAUCE)

10 PORTIONS

Ingredients

Goat Meat (lean and boneless)                    800 g

Yoghurt                                                         250 ml

Oil                                                                   100 g

Cayenna pepper                                            3 g

Ginger                                                            25 g

Black peppercorns                                        3 g

Turmeric                                                         5 g

Coriander                                                       25 g

Garam masala                                                 5 g

Ground nutmeg                                              3 g

Water                                                             250 ml

Salt

Method

1. Cut the goat meat into 25 mm dice and sprinkle with salt and cayenne pepper.

2. Grind the peppercorns. Scrape and finely chop the ginger.

3. Wash and finely chop the coriander.

4. Mix the chopped ginger with the yoghurt, pour over the goat meat ensuring the meat is evenly coated. Marinade in a covered dish in a cool place for 2 hours.

5. Heat the oil to a blue haze, add the goat meat, marinade, cayenne pepper and turmeric and bring to the boil, stirring constantly. Cover with a lid, reduce to a low heat and cook undisturbed for 1 hour.

6. Sprinkle with coriander, pour half of the water down the sides of the pan, re-cover and simmer for fifteen minutes.

7. Stir in half of the remaining water, re-cover and cook for a further 15 minutes.

8. Add the remaining water and simmer until the goat meat is cooked. Adjust the seasoning.

9. Put into a serving dish and garnish with nutmeg and garam masala.

LAMB

3. GRILLED LAMB KEBABS (POLEKO DUMBA KO KABAB)

10 PORTIONS

Ingredients

Lamb (lean and boneless                             800 g

Lamb fat                                                         400 g

Butter                                                               150 g

Lemons                                                              2

Salt

Pepper

Method

1. Cut the meat into 25 mm cubes. Cut the fat into thin slices and then 25 mm squares. Season the meat and fat with salt and pepper.

2. Coat the meat in melted butter.

3. Arrange the meat and fat alternately on skewers.

4. Cook under a hot grill until golden brown on all sides then sprinkle with lemon juice and serve immediately.

Note: Bacon may be used in place of lamb far in which case only the meat should be seasoned.

4. SPICY LAMB KEBABS (MASALDAR DUMBA KO KABAB)

10 PORTIONS

Ingredients

Lamb (lean and boneless)                            800 g

Onions                                                            200 g

Breadcrumbs                                                  80 g

Fresh coriander                                             100 g

Garam masala                                                20 g

Chilli powder                                                 10 g

Lemon                                                               1

Lettuce                                                              1

Cucumber                                                      Half

Salt

Method

1. Peel the onions then mince the lamb through the mincer with the onions, breadcrumbs, coriander, salt, chilli powder and garam masala.

2. Add the lemon juice to the mixture and form into balls of about 5 cm in diameter. Push these on to the skewer then mould them into sausage shapes along the metal.

3. Cook gently over a low heat on a barbecue or grill. When the meat comes off the skewer cleanly the kebabs are cooked.

4. Serve on a bed of lettuce and cucumber.

5. LAMB AND CASHEW NUT CURRY (DUMBA ANI KAJU KO CURRY)

10 PORTIONS

Ingredients

Lamb (lean and boneless)                               800 g

Cashew nuts                                                       75 g

Red chillies                                                         25 g

Ginger                                                                 25 g

Cinnamon stick                                              1x10 cm

Cardamon seeds                                               5 g

Cloves                                                                  5

Garlic                                                             4 cloves

Poppy seeds                                                      25 g

Coriander seeds                                               25 g

Cumin seeds                                                     20 g

Turmeric                                                           10 g

Oil                                                                      125 g

Onions                                                             150 G

Yoghurt                                                          100 ml

Coriander                                                        25 g

Lemons                                                              2

Method

1. Remove the stalks and seeds from the red chillies. Scrape the ginger and peel the garlic and onions.

2. Finely chop the onions and coriander. Cut the lamb into 25 mm dice. Make a masala from the cashew nuts, chillies, ginger, cinnamon stick, cardamon seeds, cloves, garlic, poppy seeds, coriander seeds, cumin seeds and a little water by grinding them with a pestle and mortar or an electric blender to form a smooth paste.

3. Heat the oil to a blue haze, add the chopped onions and fry to a golden brown. Stir in the masala and salt, then add the yoghurt and cook over a moderate heat, stirring occasionally, until the oil lightly coats the surface.

4. Add the lamb and the turmeric. Cover with a lid and cook for 20 minutes stirring occasionally.

5. Sprinkle half of the chopped coriander over the lamb, recover and cook for a further 10 minutes until the lamb is tender.

6. Serve in a heated dish, sprinkled with lemon juice and garnish with the remaining coriander.

6. LAMB AND LENTIL CURRY (DAL ANI DUMBA CURRY)

10 PORTIONS

Ingredients

Lamb (lean and boneless)                   800 g

Aubergines                                            400 g

Pumpkin Marrow                                 500 g

Tomatoes                                               400 g

Onions                                                    400 g

Oil                                                            25 ml

Ginger                                                      25 g

Garlic                                                     4 cloves

Turmeric                                                   10 g

Chillies (fresh)                                          50 g

Mint                                                           25 g

Coriander                                                 25 g

Arhar Dal                                                200 g

Chenna Dal                                              50 g

Mung Dal                                                 50 g

Cinnamon stick                                      6 cm

Chillies (dried)                                           3

Cardamon seeds                                       5 g

Cloves                                                          8

Coriander seeds                                       15 g

Cumin seeds                                              15 g

Peppercorns                                               15 g

Salt

Method

1. Cut the lamb into 25 mm dice.

2. Scrape and finely chop the ginger. Peel and finely chop the garlic.

3. Wash and roughly chop the mint. Wash and finely chop the coriander.

4. Wash and cut the aubergines into 25 mm dice.

5. Peel the pumpkin or vegetable marrow, remove the seeds then cut the pulp into 15 mm dice.

6. Wash and coarsely chop the tomatoes.

7. Wash the chillies, remove the seeds and stalk then roughly chop. Repeat with the dried chillies. Keep the fresh and dried chillies separate.

8. Peel and shred the onions.

9. Pick and wash the dal. Simmer the dal in 1 litre of salted water for 40 minutes.

10. Put aside and keep hot.

11. Make a masala by grinding the cinnamon, dried chillies, cardamon, cloves, coriander seeds, cumin, peppercorns and 50 ml water to a smooth paste using a pestle and mortar or electric blender.

12. Heat half the oil to a blue haze, add the garlic and ginger and cook for 1 minute.

13. Add the lamb, turmeric and salt and cook for 5 minutes, to lightly colour the lamb.

14. Add the aubergines and pumpkin or marrow and cook, for 5 minutes.

15. Add the masala, tomatoes, fresh chillies and mint and cook for a further 5 minutes.

16. Remove the cubes of meat and put on one side.

17. Add the dal, the cooking liquor and 500 ml water to the vegetables, cover and simmer, for 20 minutes, until the dal and vegetables are soft and almost breaking apart.

18. Mash the mixture to a smooth puree, return the meat to the casserole and simmer for 15 minutes stirring occasionally.

19. Adjust the seasoning.

20. Heat the remaining oil to a blue haze and fry the onions until crisp. Stir the fried onions into the vegetables and meat mixture.

21. Serve in a heated dish garnished with the chopped coriander.

7. LAMB PASANDA (DUMBA PASANDA)

10 PORTIONS

Ingredients

Lamb (boneless)                                            800 g

Yoghurt                                                          500 ml

Onions                                                            200 g

Oil                                                                    125 ml

Ginger                                                              50 g

Garlic                                                            6 cloves

Garam Masala                                                25 g

Chilli powder                                                 10 g

Paprika                                                            30 g

Cumin powder                                               15 g

Turmeric                                                         40 g

Coriander powder                                         40 g

Salt

Method

1. Cut the lamb into 15 mm dice. Rub the salt into the meat and marinade it in the yoghurt for 24 hours.

2. Peel the onion, garlic and ginger and grind together.

3. Heat the oil to a blue haze, fry the onion paste to a golden brown.

4. Add the remaining spices, stirring frequently.

5. Add the marinaded lamb and the yoghurt and cook until the meat is tender.

8. LAMB WITH YOGHURT, COCONUT MILK AND ALMOND MASALA

10 PORTIONS

Ingredients

Lamb (lean and boneless)                             800 g

Yoghurt                                                           500 ml

Almonds                                                            75 g

Onions                                                             200 g

Oil                                                                     25 ml

Coconut milk                                                 625 ml

Turmeric                                                          10 g

Caraway seed                                                  15 g

Cinnamon stick                                             10 cm

Cardamon seeds                                             5 g

Cloves                                                                6

Garlic                                                            4 cloves

Ginger                                                              25 g

Cayenne pepper                                              5 g

Salt

Method

1. Cut the lamb into 25 mm dice.

2. Peel and chop the onions, garlic and ginger.

3. Mix together in a large bowl the turmeric, yoghurt, caraway seeds and salt. Add the diced lamb, and allow to marinade for 15 minutes.

4. Soak the almonds in six tablespoons of boiling water for 10 minutes then blend together to a smooth puree.

5. Heat the oil to a blue haze, add the cinnamon, cardamon seeds and cloves, fry for 1 minute then add the chopped onion, garlic and ginger and continue to fry until the onions are golden brown.

6. Remove the lamb from the marinade. Add the lamb to the oil and cook to colour evenly on all sides.

7. Mix in the marinade and a little water, add the almond puree and cayenne pepper and cook for 10 minutes.

8. Add the coconut milk and simmer for 20 minutes until the lamb is tender. Discard the cinnamon and cloves before service.

9. SPICED LEG OF LAMB (MASALDAR DUMBA KO PHILA)

10 PORTIONS

Ingredients

Leg of lamb                                                    2 kg

Pistachio nuts                                                40 g

Seedless raisins                                             40 g

Almonds                                                          15 g

Yoghurt                                                        100 ml

Honey                                                            40 ml

Ginger                                                             15 g

Cardamon seeds                                         pinch

Cinnamon stick                                           3 cm

Cloves                                                              4

Cumin seeds                                                 5 g

Turmeric                                                        5 g

Cayenne pepper                                            5 g

Lemon                                                               1

Saffron                                                            3 g

Boiling water                                                125 ml

Method

1. Peel and chop the garlic and the ginger.

2. Make a masala of the ginger, garlic, cardamon, cinnamon,, cloves, cayenne, cumin, turmeric juice and salt by grinding to a smooth paste.

3. Make between 6 and 12 cuts. 25 mm long and 25 mm deep, in each joint. Rub the masala into the cuts and allow to marinade for 30 minutes.

4. Make a puree of the pistachio nuts, raisins, almonds and yoghurt and coat the lamb. Place the lamb in a casserole.

5. Pour the honey over the lamb and marinade in a refrigerator for 48 hours.

6. Preheat the oven to 180°C.

7. Soak the saffron in a quarter of the boiling water for 15 minutes then pour over the lamb.

8. Add the remaining water, bring to the boil, cover tightly and cook in the oven for 1½ hours. Reduce the heat to 130°C and cook for a further 30 minutes until the lamb is tender.

9. Remove the casserole from the oven, uncover the lamb and allow to stand in the sauce for a short time before serving.


10. MINCED LAMB MEAT BALLS STUFFED WITH ALMONDS IN CURRY SAUCE (HADEE BADAM BHAREKO KOFTA CURRY)

10 PORTIONS

Ingredients

Lamb (lean and boneless)                             800 g

Almonds                                                           100 g

Onions                                                              100 g

Yoghurt                                                           100 ml

Eggs                                                                     2

Black pepper                                                    5 g

Oil                                                                   250 ml

Garlic                                                            4 cloves

Ginger                                                              25 g

Coriander powder                                         10 g

Cumin powder                                               10 g

Turmeric                                                         10 g

Cayenne pepper                                             5 g

Garam Masala                                                10 g

Coriander                                                       25 g

Method

1. Cover the almonds with boiling water and soak for 24 hours.

2. Mince the lamb twice. Peel and finely chop the onions, garlic and ginger.

3. Wash and finely chop the coriander.

4. Mix together the lamb, eggs, black pepper and salt and knead until smooth. Divide the mixture into 25 g pieces and shape into rounds.

5. Place an almond in the centre of each and shape into balls.

6. Heat the oil to a blue haze and deep fry the meat balls until they are golden brown. Remove from the oil.

7. Reheat the oil to a blue haze, add the onions, garlic and ginger and stir to 2 minutes. Add the ground coriander, cumin, turmeric and cayenne and cook for approximately 10 minutes, stirring constantly, until the onions are golden brown.

8. Stir in the yoghurt, add the meat balls, coating them thoroughly. Sprinkle the top with garam masala, cover and simmer for 10 minutes.

9. Remove the pan from the heat, allow to rest for 1 hour without removing the lid.

10. To serve, reheat thoroughly, transfer to a serving dish and garnish with the chopped coriander.

11. MINCED LAMB MEAT BALLS STUFFED WITH HARD BOILED EGGS IN CURRY SAUCE (USINEYA KO ANDA LAI KIMA MASU LE BHAREKO CURRY)

10 PORTIONS

Ingredients

Lamb (lean and boneless)                               800 g

Eggs                                                                      12

Coriander                                                          50 g

Besan                                                                 50 g

Cumin powder                                                  5 g

Oil                                                                    250 ml

Onions                                                             400 g

Ginger                                                               25 g

Garlic                                                             4 cloves

Yoghurt                                                            200

Garam Masala                                                 25 g

Turmeric                                                          10 g

Cayenne pepper                                          pinch

Tomatoes                                                      200 g

Water                                                             2 ltr

Salt

Method

1. Hard boil ten eggs.

2. Wash and finely chop coriander.

3. Peel and shred the onions.

4. Peel and finely chop the ginger and the garlic.

5. Cut the tomatoes into concasse.

6. Mince the lamb twice, add the remaining eggs, besan, cumin, salt and half of the coriander. Mix to a smooth paste.

7. Divide the mixture into 10 equal pieces and mould round the hard boiled eggs.

8. Heat the oil to a blue haze, add the onions and fry to a golden brown, remove from the oil and drain.

9. Grind the fried onions, garlic and yoghurt to a smooth puree.

10. Reheat the oil, add the puree, garam masala, turmeric and cayenne and cook for 5 minutes.

11. Add the tomatoes and water and simmer gently. Adjust the seasoning.

12. Deep fry the meat balls until cooked and golden brown then serve them in a heated dish masked with the sauce and garnish with the coriander.

12. MINCED LAMB ON SKEWERS WITH SAS

10 PORTIONS

Ingredients

a. Minced Lamb on Skewers

Turmeric                                                         10 g

Boiling water                                                 25 ml

Minced lamb                                                  800 g

Onions                                                            200 g

Coriander                                                       25 g

Besan                                                              60 g

Ground almonds                                          40 g

Ginger                                                            40 g

Lemon                                                               1

Yoghurt                                                          75 g

Cumin powder                                             20 g

Coriander powder                                       20 g

Garam Masala                                               25 g

Salt                                                                 25 g

French salad

b. Sas

Turmeric                                                         10 g

Boiling water                                                 25 ml

Pistachio nuts                                                75 g

Almonds                                                         40 g

Cardamon seeds                                             5 g

Milk                                                               375 ml

Oil                                                                  75 ml

Single cream                                              375 ml

Salt 

Method

a. Minced Lamb on Skewers

1. Mix the turmeric and boiling water together.

2. Peel and chop the onions, coriander and ginger.

3. Place half the garam masala on one side then mix the remainder of the ingredients together and knead until the mixture is smooth. Allow the mixture to rest for 30 minutes.

4. Divide the mixture into 25 g portions then form into balls and place on skewers.

5. Cook under a hot grill.

6. Arrange the salad on a serving dish then carefully slide the cooked lamb off the skewers on to the salad. Sprinkle the lamb with the remaining garam masala and serve. The Sas is served in a separate bowl.

b. Sas

1. Mix the turmeric and boiling water together.

2. Grind the pistachio nuts, almonds, cardamon seeds and milk to a smooth puree.

3. Heat the oil to a blue haze and add the pureed nuts, salt and half the cream. Bring to the boil, stirring constantly.

4. Add the remaining cream and the dissolved turmeric and continue to boil, stirring constantly, until the sauce thickens sufficiently to coat the back of a spoon.

5. Remove the pan from the heat, cover with a lid and allow to stand for 10 minutes before serving.

MUTTON

13. FRIED MUTTON CURRY (BHUTEKO DUMBA KO MASU)

10 PORTIONS

Ingredients

Mutton (lean and boneless)                             800 g

Tomatoes                                                           200 g

Onions                                                                200 g

Oil                                                                       76 ml

Garlic                                                              4 cloves

Ginger                                                               25 g

Corinader                                                         25 g

Garam Masala                                                  50 g

Salt

Method

1. Cut the mutton into 15 mm dice.

2. Cut the tomatoes into concasse.

3. Wash and finely chop the coriander.

4. Peel and grind together the onion, garlic and ginger to make a paste.

5. Heat the oil to a blue haze, add the onion paste and fry for 5 minutes.

6. Add the mutton and fry for a further 5 minutes.

7. Add the masala, tomatoe and salt, reduce the heat and cook for 30 minutes.

8. Check that the mutton is cooked. Adjust the consistency and seasoning and serve in a heated dish garnished with the chopped coriander.

14. FRIED MUTTON CURRY WITH SAUCE (BHUTEKO DUMBA KO MASU SANGA SAUCE)

10 PORTIONS

Ingredients

Mutton (lean and boneless)                         800 g

Yoghurt                                                          250 ml

Oil                                                                    100 g

Cayenne pepper                                              3 g

Ginger                                                              25 g

Black peppercorns                                         3 g

Turmeric                                                          5 g

Coriander                                                        25 g

Garam Masala                                                  5 g

Ground nutmeg                                               3 g

Water                                                                259 ml

Salt

Method

1. Cut the mutton into 25 mm dice and sprinkle with salt and cayenne pepper. Ground the peppercorns. Scrape and finely chop the ginger.

2. Wash and finely chop the coriander.

3. Mix the chopped ginger with the yoghurt and pour over the mutton ensuring it is evenly coated. Marinade in a covered dish in a cool place for 2 hours.

4. Heat the oil to a blue haze, add the mutton, marinade, pepper and turmeric and bring to the boil, stirring constantly. Cover with a lid, reduce to a low heat and cook undisturbed for 1 hour.

5. Sprinkle with the coriander, pour half of the water down the sides of the pan, re-cover and simmer for 15 minutes.

6. Stir in half of the remaining water, re-cover and cook for a further 15 minutes.

7. Add the remaining water and simmer until the mutton is cooked. Adjust the seasoning.

8. Serve sprinkled with nutmeg and garam masala in a heated dish.

15. GOTHALA PIE

10 PORTIONS

Ingredients

Mutton (minced)                                 800 g

Onions                                                   50 g

Mashed potatoe                                    1 kg

Curry sauce                                        500 ml

Oil                                                           25 ml

Breadcrumbs                                         25 g

Margarine                                              25 g

Coriander                                                5 g

Salt

Method

1. Peel and chop the onions and fry them in the oil to a golden brown.

2. Add the minced meat, salt and chopped coriander.

3. Add the curry sauce and simmer for 30 minutes.

4. Put the mixture into a ;pie dish and cover with the mashed potatoes.

5. Smooth over and coat with breadcrumbs and melted margarine then bake in a hot oven to a golden brown.

PORK

16. FRIED PORK CURRY (BHUTEKO SUNGUR KO MASU)

10 PORTIONS

Ingredients

Pork (lean and boneless)                                 800 g

Tomatoes                                                           200 g

Onions                                                                200 g

Oil                                                                        75 ml

Garlic                                                               4 cloves

Ginger                                                                  25 g

Coriander                                                            25 g

Garam Masala                                                     50 g

Salt

Method

1. Cut the pork into 15 mm dice.

2. Cut the tomatoes into concasse.

3. Wash and finely chop the coriander.

4. Peel and grind the onions, garlic and ginger to a paste.

5. Heat the oil to a blue haze, add the onion paste and fry for 5 minutes.

6. Add the pork and fry for a further 5 minutes.

7. Add the masala, tomatoe and salt, reduce the heat and cook for 30 minutes.

8. Check that the pork is cooked. Adjust the consistency and seasoning.

9. Place the curry in a heated serving dish and garnish with chopped coriander.

Note: Placed the curry in a heated serving dish and garnish with chopped coriander.

Note: This curry should be served dry.

17. FRIED PORK CURRY WITH SAUCE (BHUTEKO SUNGUR KO MASU SANGA SAUCE)

10 PORTIONS

Ingredients

Pork (lean and boneless)                                 800 g

Yoghurt                                                             250 ml

Oil                                                                        100 g

Cayenne pepper                                                 3 g

Ginger                                                                 25 g

Black peppercorns                                             3 g

Turmeric                                                              5 g

Coriander                                                           25 g

Gram Masala                                                       5 g

Ground nutmeg                                                  3 g

Water                                                                250 ml

Salt

Method

1. Cut the pork into 25 mm dice and season with salt and cayenne pepper.

2. Grind the peppercorns. Scrape and finely chop the ginger.

3. Wash and finely chop the coriander.

4. Mix the chopped ginger with the yoghurt, pour over the pork ensuring is evenly coated. Marinade in a covered dish in a cool place for 2 hours.

5. Heat the oil to a blue haze, add the pork, marinade, pepper and turmeric and bring to the boil. Cover with a lid, reduce to a low heat and cook undisturbed for 1 hour.

6. Sprinkle with coriander, pour half of the water down the sides of the pan, re-cover and simmer for 15 minutes.

7. Stir in half of the remaining water, re-cover and cook for a further 15 minutes.

8. Add the remaining water and simmer until the pork is cooked. Adjust the seasoning.

9. Serve sprinkled with nutmeg and garam masala in the heated dish.

18. PORK VINDALOO (SUNGUR VINDALOO)

10 PORTIONS

Ingredients

Pork (lean and boneless)                              800 g

Chopped ginger                                              25 g

Garlic                                                                25 g

Black mustard powder                                  25 g

Vinegar                                                           60 ml

Black pepper                                                   15 g

Garam Masala                                                 50 g

Chilli powder                                                pinch

Oil                                                                   10 ml

Salt

Method

1. Cut the pork into 25 mm dice.

2. Mix together, the ginger, mustard, black pepper, garam masala, chilli, salt and vinegar.

3. Heat the oil to a blue haze, reduce the heat and add the mixture and then the pork.

4. Cook for 5 minutes then withdraw from the heat and allow to marinade for 1 hour.

5. Bring to the boil and then simmer until the meat is tender. Serve with plain boiled rice.

UNCLASSIFIED

19. MINCED MEAT WITH PEAS (MATAR ANI KIMA CURRY)

10 PORTIONS

Ingredients

Meat (lean and boneless)                             800 g

Onions                                                            400 g

Peas                                                                 400 g

Oil                                                                    125 ml

Yoghurt                                                          100 ml

Garlic                                                             2 cloves

Turmeric                                                           50 g

Green chillies                                                   50 g

Chilli powder                                                   20 g

Ginger powder                                                 10 g

Garam Masala                                                  20 g

Coriander                                                         25 g

Lemon                                                                 1

Salt

Method

1. Mince the meat and garlic together.

2. Peel and finely slice the onions.

3. Wash the green chillies, remove the stalks and seeds then shred the flesh.

4. Wash and roughly chop the coriander.

5. Heat the oil to a blue haze, add the onions and cook to a golden brown. Lower the heat and add the meat, garlic, turmeric, ginger, chilli powder, salt and cook for 5 minutes.

6. Add the yoghurt and mix thoroughly, cover and simmer until the meat is cooked add the peas and continue to cook until they are tender.

7. Serve in a heated dish garnished with green chillies, coriander, lemon juice and garam masala.