This comes out mild to medium spicy – at least that’s how it seems
to me. If you make curries a lot you’ll know how much or how
little you need to use of each of the spices on the list; as usual this
is just a rough guide.
1 lb (500 g) lamb mince
1 onion
2 cloves of garlic
1 tsp hot curry powder
1tsp ginger
1tsp coriander
1⁄2 tsp turmeric
2 tsp cumin
2 tsp sugar
2 tsp mint
Lime juice
1 tin chopped tomatoes
1 tin garden peas
Method
1. Fry the lamb mince in a large pan over a high heat, breaking up
the meat with a wooden spoon.
2. Meanwhile, add the chopped onion and garlic to the pan and
cook for a few minutes until the meat has browned through
and the onion is soft.
3. Strain as much fatty liquid out of the pan as you can and add
the spices, sugar, mint, lime juice and chopped tomatoes.
4. Stir well, cover with a lid and simmer gently for about 30
minutes.
5. Add the tinned peas to the pan and cook for another 10
minutes.
6. Serve with rice or couscous.
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