About the Recipe

Ingredients
500g Minced Beef or Lamb (15% is best but 5% works too)
100-150g Peas
300ml Coconut Milk
2 Green Cardamon Pods
2.5cm Piece of Cinnamon
2 Dried Red Chilies
2 Bay Leaves
1 Onion, finely chopped
1 tsp Ginger, minced
1 tsp Garlic, minced
½ tsp Turmeric
1 tsp Ground Coriander
1 tsp Cumin
¼ tsp Chili Powder
¾ tsp Salt
1 tbsp Tomato Puree
Fresh Mint
Lemon Juice
Preparation
In a pan over medium heat fry the cardamon pods, cinnamon stick, dried chilies and bay leaves in some oil. Let them infuse into the oil for a minute then add the onions. Fry until starting to brown.
Add the ginger and garlic and stir until fragrant before adding the mince. Break it up with a wooden spoon so it doesn’t clump.
Add the cumin, turmeric, coriander, chilli powder and salt and cook uncovered until the liquid from the mince evaporates.
Add the tomato purée and coconut milk and bring the mixture to a boil. Then lower the heat, cover the pan and simmer for 5 mins.
Remove the lid, add the peas and cook until tender.
Serve with Rice or Chapatis and garnish with some Fresh Mint and Lemon Juice.