Lisa Faulkner style...I got around to making another dish from Lisa Faulkner's book the other day, a Keema style Lamb curry that is mild enough for the whole family, but adaptable if you fancy it with a little (or a lot) more heat!!!
...It starts off the way many easy curries start, some onion (2 large ones, chopped), garlic (2 cloves, finely chopped), fresh ginger (about 2cm, finely chopped) and chopped tomatoes (1x400g tin)...
...to this you then add some spices...in this case, 1tsp of turmeric, 1tsp cumin seeds,
1 tsp chilli powder (I used medium as I wanted my 2 Smallish Ones to try it), 1 tsp ground coriander, 1 tsp toasted fennel seeds (I dry fried mine in a small pan before using) and a whole dried red chilli...
...Cook this for another 5-6 minutes before...
...adding 500g lamb mince...stir it through, breaking up any big lumps...and leave to cook for about 10 minutes...
...add in 100g frozen peas (we like petit pois), stir through and then...
...pour in 400ml stock...lamb is best, but I only had chicken! So chicken it was!!! Which by the way tasted good too...Bring it to the boil, then reduce heat and simmer slowly for about 20-30minutes...
...we had it with some plain basmati rice, but I imagine Naan or Flatbread would also go well...
As far as taste goes, it was nice, but we found that the whole spices were not so great! Biting into whole cumin seeds is not so nice...so next time I make this dish (and there will be a next time) I will use my pestle and mortar and crush the seeds and spices first...In fact I am really surprised the recipe didn't say to do so in the first place!! But we try things and learn from them...
it does look good. This is a yummy and interesting dish. Thanks for sharing.
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