Monday, August 02, 2010

Kheema Bhurjee

Kheema Bhurjee roughly translates to "mince fry-up", but as it is an Indian dish you know it's going to pack more punch than the simple name may imply. Btw fresh coriander would also be a great addition along with the mint. So chuck some in if you have it. Coriander is out of season here at the mo, and I refuse to pay ridiculous prices for it so I skip it. Still tastes awesome.


1 onion, chopped
1/2 tsp cumin seeds
2 bay leaves
1 Tablespoon garlic, crushed/finely chopped
1 Tablespoon ginger, crushed/grated
3/4 tsp chilli powder
1/2 tsp turmeric
2 tsp ground coriander
100g (about 3/4 cup) peas, thawed if frozen
200g (about 3) tomatoes, chopped
350g minced lamb
1 Tablespoon fresh mint
1 red chilli, chopped
salt, to taste


Heat a couple of tablespoons of oil in a pan, add the onions and fry on moderate heat for about 10 minutes until they are golden brown.

Add the cumin seeds and bay leaves, fry for a minute 'til the seeds are toasted.

Add the ginger, garlic, chilli powder, turmeric, ground coriander, peas and tomatoes. Cook for 5 minutes, stirring constantly.

Add the lamb, stir-fry for 10-15 minutes.

Stir in the mint and red chilli. Season with salt. Stir-fry for a couple minutes more.

Traditionally this is served with sliced bread or soft bread rolls, however it's still nice with rice.

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