This is a minced lamb curry with some very interesting flavours, the orange juice gives it a certain sweetness which works really well with the rest of the spices, saffron and fresh mint. Make sure to favourite this one as it is so good you will find yourself making it again and again. It is best served with rice, you can try our pilau rice recipe on the blog or you can just do plain boiled, either way it will be delicious.
2 tablespoons ghee (Indian clarified butter)
2 white onions, finely chopped
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon black mustard seeds
1 thumb sized piece of ginger
1kg Minced Lamb Meat
6 tablespoons yoghurt (full fat)
Pinch of Saffron
1 teaspoon chilli flakes
1 teaspoon chilli powder
400ml fresh orange juice (not from concentrate)
25g fresh coriander, chopped
25g fresh mint, chopped
Zest of half an orange, finely grated
1/2 teaspoon of salt
1 Red Chilli, finely sliced (for garnish, optional)
Prep Time: 20 minutes
Cooking Time: 1 hour
Serves: 4 People
Heat the ghee in a large, heavy bottomed pot on a medium to high heat.
Add the cloves, cumin seeds, mustard seeds, coriander seeds and fry for 60 seconds.
Add the onion and fry until starting to brown, approximately 5-10 minutes.
Add the ginger and meat and cook until the meat is fully browned. Break up the meat with a wooden spoon as it cooks to prevent it clumping.
When the meat is fully browned add the yoghurt, saffron, chilli flakes, chilli powder and stir well to mix through.
Add the orange juice, orange zest, fresh mint, fresh coriander, salt and stir.
Turn the heat down and simmer for 45 minutes on a low heat.
Serve with rice, you can garnish it with some fresh red chilli slices on top, it gives it a great look and also an extra bit of a kick.