Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 kg fresh ground lamb mince1 teaspoon fine salt 1 teaspoon ginger, garlic mixed red chilli paste. Pinch kashmiri masala mild1 teaspoon red chilli powder ¼ teaspoon tumeric ½ teaspoon dhania (coriander)/jerro powderPinch garam masala garnishing 1 large white onions finely chopped1 ripe tomotoe skinned and grated 1 ¼ cup moonge dal wash, soak boil3 Tablespoon butter ghee (Clarified butter)¼ cup sunflower oilGreen fresh curry leavesSprig of dhania (coriander)1 teaspoon whole jeera Green chillies chopped in rings.
1.Prepare mince, rinse drain in colender 2.Add salt and marinate with all spices except garam masala. Set in fridge until ready to cook. 3.Soak moong dal in water for a good few hours until it bulk in size. Wash, rinse and boil in 1 teaspoon salt, pinch tumeric powder. once boiled, it should be drain whole, soft texture inside but not mushy. 4.Braise chopped onion, chillies, sprinkle few whole jeera in oil until brown. Curry leave optional at this stage. 5.Add marinated mince and cook for 8-10 minutes, add grated tomotoes until moisture dried and oil starts to surfaces lower heat immediately add moong dal layer over the mince.Add butter ghee (Clarified butter), close lid and cook for further 12-15 minutes. Sprinkle garam masala as a garnish or heat. 6.Garnish with curry leaves or chopped dhania (coriander). 7.The mince and moong dal can be served layered or lightly toss. Best suited with homemade hot pharatas or roti. I added aloo fry as a side dish with fresh crunchy salad. Bon appetite ❤️Shu-hani❤️