Cooking Instuctions
1. Chop 2-3 medium sized onions and fry them in approximately 3-4 table spoons of oil. This should take approximately 7 minutes. If the onions start to stick you can add a little water to prevent.
2. Now add a table spoon of the Keema Mix to the onions and fry for a further 3 minutes. * Optional At this point you can add 2 cloves of crushed garlic and a small amount of fresh ginger if you wish.
3. Now add 300g of fresh lamb/mutton mince or minced quorn and seal on full heat continuously stirring until the mince changes colour (approx 5 mins), if it starts to stick add a little water.
4. Now add 1 cup of water with ¼ tin of chopped tomatoes or two freshly sliced tomatoes and bring to boil, then down heat and simmer for 30 minutes. After 30 minutes of simmering you can alter the consistency of the dish, you can either add more water or further reduce the sauce to thicken it up.
5. Finally add a tea spoon of the 'Garnish mix' to the curry, and add salt to taste.
6. Serve hot with a sprinkling of coriander.
If you wish to add peas or any other vegetable such as potatoes or mushrooms then add these at the end of 3.
|
