Ingredients
sprig of curry leaves
1/2 bunch of mint
1 tsp ginger garlic paste
2 Medium Onions - chopped
3-4 green chillies (thai)
2 medium carrots
1/2 cup peas
1 lb ground lamb or goat.
coriander to garnish
Salt to taste.
sprig of curry leaves
1/2 bunch of mint
1 tsp ginger garlic paste
2 Medium Onions - chopped
3-4 green chillies (thai)
2 medium carrots
1/2 cup peas
1 lb ground lamb or goat.
coriander to garnish
Salt to taste.
Preparation
1. Add 2-3 tsp oil to the pan, when the oil is hot, add plenty of curry leaves & mint. Mint goes well with lamb or goat. Immediately follow by chopped onions and green chillies. When onions are translucent add ginger garlic paste.
2. When the ginger garlic paste smell is gone, then add meat & mix well.
3. When meat is half way done, add carrots & peas. plus if no chillies are available, use 1 tsp chilli powder & 2 tsp coriander powder (1:2 is the ratio) now.
4. When the meat is completely done & the raw spice smell is gone, add coriander leaves & serve.
1. Add 2-3 tsp oil to the pan, when the oil is hot, add plenty of curry leaves & mint. Mint goes well with lamb or goat. Immediately follow by chopped onions and green chillies. When onions are translucent add ginger garlic paste.
2. When the ginger garlic paste smell is gone, then add meat & mix well.
3. When meat is half way done, add carrots & peas. plus if no chillies are available, use 1 tsp chilli powder & 2 tsp coriander powder (1:2 is the ratio) now.
4. When the meat is completely done & the raw spice smell is gone, add coriander leaves & serve.
Same recipe can be used for soy version. Soy patties can be chopped in food chopper or the ground soy version can be used instead of meat
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