My Kitchen Table: 100 Weeknight Curries by Madhur Jaffrey

Author:Madhur Jaffrey
Language: eng
Format: epub
ISBN: 9781446416860
Publisher: BBC Books

Minced Lamb with Mint

This dish may be served with rice, a pulse and a yoghurt relish. I often use it to stuff tomatoes. Get firm, good-sized tomatoes and slice off a cap at the top. Scoop out the insides without breaking the skin and then season the inside of the tomato with salt and pepper. Stuff loosely with the mince, put the caps back on and bake in a 200°C/400°F/gas 6 oven for 15 minutes or until the skin begins to crinkle. Serve with rice and a salad.

Serves 6

175g (6oz) onions

8–9 garlic cloves

5 x 2.5cm (2 x 1in) piece fresh ginger, peeled and chopped

2 tablespoons ground cumin

4 teaspoons ground coriander

1 teaspoon ground turmeric

¼–1 teaspoon cayenne pepper

4 tablespoons vegetable oil

4 cardamom pods

6 cloves

900g (2lb) minced lamb

1¼ teaspoons salt

50g (2oz) finely chopped fresh mint

¼ teaspoon garam masala

1½ tablespoons lemon juice

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