C41 Pre-Cooked Lamb Mince

A tasty lamb mince developed for adding to certain BIR (British Indian Restaurant) curries.

Ingredients

Makes about 200 - 300 gm (depends on water content)	Continued...
2 tbspn oil	2 tspn dried mint
120 gm onion (prepared weight)	¼ tspn cardamom seeds
1 rounded tspn ginger (grated)	2 cloves
1 rounded tspn garlic (crushed)	100 gm lamb mince
2 tspn ground cumin	1 tbspn tomato purée
1 tspn ground coriander	½ tspn salt
½ tspn chilli powder	1 chicken stock cube
½ tspn ground cinnamon

Preparation

Chop the onion.
Grate the ginger, crush the garlic and mix together in a little water to make a paste.
Grind the cloves and cardamom seeds to a fine powder using a pestle and mortar or spice grinder.
Crush the chicken stock cube into 100 ml of hot water.

Cooking - Approx 24 min

Using a non-stick frying pan over a medium heat, heat the oil and fry the onions, stirring regularly for 2 min.
Add the ginger/garlic paste and fry, stirring, for 15 - 30 seconds.
Add the ground cumin, ground coriander, chilli powder, ground cinnamon, dried mint and powdered cloves and cardamom seeds and cook, stirring, for 1 min.
Add the lamb mince and cook, stirring and breaking up the mince, for 2 min.
Increase the heat to maximum and add 100 ml of chicken stock, tomato purée and salt and cook, stirring regularly for 3 min.
Add 150 ml of hot water and simmer, stirring regularly, for about 15 min until most of the liquid has gone, adding a little water if necessary to prevent drying.
Spoon the drained mince into a suitable container.

Notes

The pre-cooked mince can be refrigerated or frozen in suitable quantities for future use. (If using in Begum Bahar, approx 20 gm per portion will be required).

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