About this recipe:Serve over rice for a quick, flavourful meal. This recipe may be modified by adding peas (mattar), potatoes or any other vegetable you like. It can also be used as a samosa or pastry filling.
675g minced lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato puree
180ml beef stock
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:20min › Ready in:25min
In a large heavy frying pan over medium heat, cook lamb mince until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato puree and beef stock. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.