Hello readers! Its Friyay!!!!!!:) I prefer the weekdays……..but Im happy for the family!So…………………. picked up the girls from school……………..lunch …………………play and just got back home! Quality time with my girls after school on fridays is always something I look forward to!!!!
Weekends are usually hectic for me, rushing to classes and ………..( something or the other always popS up….)
Todays recipe is a simple and delicious minced lamb masala which goes well with most rotis. Its a very Indian dish…..which uses all the spices. Don’t be fooled by the length of the ingredient list…..they are mostly kitchen essentials. I also tried using the same dish(drier version) in a filo pastry sheet……………like a samosa! it was so beautiful! InshAllah will post that up soon………….hopefully before ramadhan starts …………which is hardly a month away! 🙂
This recipe is slightly spicy……if you can’t take the spice just go easy on the green chillies.
INGREDIENTS:
tomato, chopped – 1
green peas – 1 cup
turmeric powder – 1/4 tsp
saltPROCESS:
- In a pressure cooker, heat some oil and add the cinnamon, cardamoms and cloves.
- Add the onions and green chillies. Saute till the onions turn golden
- Add in the ginger garlic paste and saute till the raw smell goes.
- Add the minced lamb and saute in the oil for about 2-3 mins. Add salt
- Add the garam masala, chili powder, pepper powder, cumin, turmeric and coriander powder.
- Add the tomatoes. saute for about 2-3 mins. Add the mint leaves.
- Add enough water for the lamb to cook and close the pressure cook and cook for about 8 whistles.
- Be careful when you open the pressure cooker. Ensure the steam has been completely let out, before removing the whistle.(you can do so by cooling the pressure cooker with the whistle on under running water)
- After you open the pressure cooker, add the green peas and simmer for a further 15 minutes till the peas are cooked.
- check for salt and adjust the consistency and you’re done.
