Ingredients
Directions
- 1
Gently Fry onions, salt and Bay leaves in the ghee for around 20 minutes until Golden.
- 2
Add in the garlic and ginger paste, spices and the chopped tomatoes, continue cooking for five minutes.
- 3
Pop in as much green chilli as you can handle and then the lamb mince, break it up and cook for further 5 minutes.
- 4
Add the quartered tomatoes, potatoes and water, then stir and cover with the lid and gently cook for half an hour.
- 5
Spoon in some yoghurt and fresh coriander, then simmer, uncovered until the sauce thickens.
- 6
Serve with pilau rice and naan.
