Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices)
Masaaledaar Pudine wal Quimah (Minced Lamb with Mint and Spices) is a traditional Indian recipe for a classic dish of minced lamb cooked in yoghurt with spices, tomato puree and plenty of chillies and mint. The full recipe is presented here and I hope you enjoy this classic Indian version of: Minced Lamb with Mint and Spices (Masaaledaar Pudine wal Quimah).
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).
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