Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices)

Ingredients:

550g minced (ground) lamb
2 tsp hot chilli powder
2 1/2 tsp sea salt
1 tbsp (heaped) ginger-garlic paste
1/2 tsp ground turmeric
120ml Greek-style yoghurt
1 tbsp Garam Masala
60ml groundnut oil
3 cloves
3 green green cardamom pods
5cm length of cinnamon stick
1 dried Malabathrum (Indian Bay Leaves) (or substitute cassia bark)
2 yellow onions, finely sliced
200ml tomato purée
4 small green chillies, finely chopped
120ml spearmint leaves, finely chopped

Method:

Combine the minced lamb, chilli powder, 2 tbsp salt, ginger-garlic paste, turmeric, yoghurt and garam masala in a large bowl. Mix thoroughly with a wooden spoon, cover with a clean cloth and set aside.

Heat the oil in a large non-stick frying pan and as soon as the oil is hot add the cloves, cinnamon stick and cardamom pods. Fry for about 2 minutes, or until aromatic then add the onion slices and the remaining salt. Stir-fry for about 6 minutes, or until the onions are golden brown then add in the marinated meat and it's yoghurt dressing and stir to combine with the onions.

Cover with a lid and cook for about 5 minutes. After this time break up any lumps of meat with a wooden spoon then stir in the tomato purée and stir thoroughly to combine. Cover with the lid and simmer gently for a further 25 minutes, stirring occasionally.

When all the liquid has almost evaporated away add the green chillies and the chopped mint leaves. Cook for 1 minute more then turn into a warmed dish and serve accompanied by roots, parathas or naan breads along with rice and a vegetable side dish (or serve with breads and a thick lentil dish).