Spicy Minced Lamb

A complete meal in itself, this dish could be also served with steamed Basmati rice.
A wonderful combination of flavours with cloves, cardamom and cinnamon, make this dish very complex and so interesting.
To finish the dish, simply add diced potatoes or sweet potatoes and cook for a further 7-8 minutes. Double the recipe… it is even better the following day.

INGREDIENTS – Serves 4
1 Tablespoon Vegetable oil
375 Gr. Ground Lamb
1 Large onion finely chopped
4 Garlic cloves minced
3 Tablespoons Grated Ginger
1 Cinnamon Stick – 5cm
4 Cloves
4 Cardamom Pods – crushed
2 Teaspoon Garam Masala
1 Teaspoon Korean Chilli flakes – or chilli powder
1 Teaspoon Salt
Pepper to taste
200 Gr. Peeled potato cut in cubes
390 Gr. / Small can of chopped tomatoes
1/2 Cup water
2 Tablespoons chopped mint
2 Tablespoon chopped fresh cilantro

METHOD
In a wok or large skillet, heat the oil and saute / stir-fry the cardamom pods, cinnamon stick and cloves until fragrant, about one minute. Add the onion and saute until browned on all sides.
Stir in the garam masala, chilli powder, garlic and ginger and saute for another minute.
Add the the ground lamb and cook until it changes color. Add the potatoes,
the chopped tomatoes and water. Cover and simmer at medium heat, until the potatoes are tender, about 8 minutes.
Remove from the heat and stir in the cilantro and mint.
Spoon into serving bowls.

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