Lamb keema

INGREDIENTS 

Oil for frying

1 bayleaf

3 green cardamoms 

5 cloves

1 x 2cm stick of cinnamon 

1 large onion, finely chopped

1 green chilli, deseeded and chopped

2 cloves garlic, minced

1 tsp ginger, minced

500g lamb mince

1 can of chopped tomatoes

1/2 tsp salt

1 tsp turmeric

1 tsp chilli powder 

1 tsp garam masala

2 tsp chopped fresh mint

METHOD

In a large pan, heat the oil then add in the whole spices and allow to sizzle for ainute.  Add the onion and green chilli and saute until the onions begin to caramelise. Add the garlic and ginger and continue to saute for 2 mins or so. 

Add in the mince and cook slowly, breaking up theince and ensuring it all cooks though (about 10 mins).  Then add the tomatoes and the dry ground spices and stir to combine. Add boiling water if needed to make a sauce, noting that the sauce will reduce and thicken. Cover and simmer until the meat is tender. At this point you can uncover to reduce the sauce or add water if you'd like.

Sprinkle with mint and serve with basmati rice.