Tuesday, 30 March 2010

Keema Sag

This is minced lamb and lentil thing I made in a hurry last night. It was actually quite nice:

Fry one chopped onion until soft.
Add in 200g of minced lamb and stir.
Add 100g of red lentils, stir again to coat and then add splash of water.
Stir in a teaspoon each of ajwain and cumin, two of turmeric and two of a medium curry powder[1].
Add one clove, five birdseye chillies (or more) a bay leaf and some cinnamon bark.
Finally add in a tin of tomatoes, a shake of fish sauce and 100g of frozen spinach, then cook for 30-40 minutes.

[1] I've started making up batches of "emergency curry powder" for these sorts of dishes. Something like four parts coriander, two parts cumin, one part each of fennel, mustard, turmeric, chilli and fenugreek.

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