|1 kg||lamb mince — or mutton mince|
|2||small onion — grated|
|4||slices of bread — crusts removed, soak in water and squeeze out|
|1 handful||fried onions|
|2 1/2 tsp||cumin seeds — crushed|
|3 tsp||ground coriander|
|1 tsp||chilli powder|
|1/4 tsp||ground turmeric|
|1 handful||fresh coriander — or more if preferred|
|1 tsp||fenugreek seeds|
|1/2 tsp||smoked paprika|
|2 tsp||fresh ginger — grated|
|2||garlic cloves — finely chopped|
|1 1/2 tsp||salt|
|7 tbsp||tomato paste|
Mix the mince with the above ingredients and set aside.
For the sauce
Spice mix: combine cinnamon, cloves, fenugreek, cardamom in a small pan & roast or toast in the microwave. Grind till fine and add in smoked paprika.
Melt the butter in a pot over medium heat. When it starts to bubble, add ground spices and cook for 1 minute.
Add the ginger, garlic, salt and cook until the butter foams again. Reduce heat to low and add the tomato paste and stir in.
Add 1 tsp sugar. Add the water in 2 additions, whisk in. Simmer until the mixture is red in colour.
Mix in the cream and simmer until shiny and the volume of the sauce has reduced by a 1/4. Remove from heat and set aside. Adjust salt if needed.
Shape mince into rounds and microwave for 1 minute until partially cooked. Place into your sauce and mix to cover well with sauce.
Serve with basmati rice, salad and paaper.
Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.