I cooked this recently and thought it may be useful if you’re trying the recipe to be able to see a few photos. I did promise videos and will get round to it soon..I would have done one on this recipe but my roots need doing….
Ingredients: You are going to need the following
2 tablespoons of vegetable oil
1 large brown onion chopped up finely. (My Aunt used to use 3!)
1lb or 500g minced beef or lamb
3 tablespoons of curry powder or curry paste (your choice of hot, medium or mild).
1 teaspoon of cumin powder
2 tablespoons garlic and ginger paste (you could use the real thing, but the combined paste is available in all supermarkets now)
4 whole cloves (remember to fish them out later)
2 tablespoons tomato puree
1/4 pint of lamb or beef stock
Salt to taste
How to make it:
The ingredients are very simple
I know it’s easy to chop onions, but frankly I like to throw them in the food processor, call me lazy! Remember though to pulse rather than put it on full speed otherwise you may end up with onion puree
Fry your onions in the oil over a medium heat. They will need to be really brown, so be patient.
Getting there…but not quite
Now we’re ready, you need to take care that you don’t burn the onions but you want a really good level of caramelisation for the maximum flavour. It can take from 10 to 20 minutes.
Brown the mince, this is halfway done. You need to brown it enough so that there is no raw meat showing.
Add the rest of the ingredients – curry powder, cumin powder, garlic and ginger paste, cloves and tomato puree
Simmer for 30 minutes on a low heat, stir well and add a little water as you go if it appears too dry. It will need salt, so add to taste. You can sprinkle coriander leaf or chopped hard boiled eggs before serving if you wish.
It’s lovely served with my garlic and pea fried rice, plain rice or simply with some naan bread and bulfart (that’s a tomato and onion salad to you! See the recipe, honestly, that’s what it’s called)
Beautiful served with plain rice and raita.
The Bombay Boys 