Servings
4-5
servingsPrep time
2
minutesCooking time
40
minutesIngredients
Mincemeat (Lamb) 1kg – 1.5 kg
2 tbsp Vegetable oil
1 Jar of AARAYNA’S Tarka Masala for Meat
1 Cup frozen peas (optional)
Boiled water
Directions
- Wash the mincemeat in a bowl and drain away the water.
- Heat a tbsp, vegetable oil in a pan before adding the mincemeat to the oil. Cook for approximately 3-5 minutes to seal the meat.
- Pour the contents of the jar into the saucepan. Mix the tarka and the mince together thoroughly. Simmer gently for 5 minutes, stirring occasionally.
- Add boiled water to the pan to cover the mincemeat. Cook the meat for approximately 10 minutes on a medium heat, until you see the natural oils release from the curry. (Optional – You can add 1 cup of frozen peas to the pan at this stage should you wish).
- Place the lid on the pan and simmer on a low heat for a further 20 until the meat is thoroughly cooked. (Remember to add a splash of water to the pan continuously throughout the cooking process to ensure the mince lamb does not stick to the pan).
- Once the curry is cooked, remove from the heat and serve.
Optional – Garnish with fresh coriander
Notes
- You can use any form of mincemeat for this recipe. The process will remain the same, however, the cooking time may vary, which will depend on the mincemeat you choose and the quantity you have
Not suitable for microwave cooking, - Recipe Suggestions: For alternative meat curry recipes and ideas, including, chicken breast curry and whole chicken curry
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