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  1. Shins Tasty Lamb Keema of Joy
  4. Ingredients
  5. 2 onions chopped
  6. 50g butter
  7. 1x cinnamon stick/cassia bark
  8. 3 tbsp veg oil (corn oil works pretty well too)
  9. 6 Black pepper corns
  10. 6 Cloves (whole)
  11. 1 tbsp of coriander seeds
  12. 2 tbsp of Cumin seeds
  13. 2 tbsp of Garam Masala
  14. 1 1/2-2 Tbsp of Turmeric
  15. hand full of dried curry leaves
  16. 5 Cloves of Garlic crushed/grated
  17. 2" piece of ginger, peeled and grated
  18. 500g of minced lamb
  19. 1 large cup of frozen peas
  20. 1 tin of Chopped tomatoes (not shit eco ones as they are all water)
  21. 2-5 chillies (de seed and use less if you don't want spice)
  22. salt
  24. Optional but nice to add:
  25. 1 tsp of Black mustard seeds
  26. 1 tsp of fennel seeds
  27. 1 tsp of Kalonji (black seeds)
  28. 1 tsp paprika
  29. 1 tsp cayenne chilli pepper
  32. on to the cooking:
  34. get a frying pan out and heat it up. (no oil)
  35. put in the Cumin and coriander seeds (and if you have them black mustard seeds, fennel seeds and kalonji)
  36. toast  them for a while, they should become fragrant (keep the pan moving and don't let them smoke, you want a medium heat, also don't be scared if the mustard seeds start to pop).
  37. once done put into a pestle and mortar (if you don't have one use a spice grinder, coffee grinder or get a sturdy bowl and a rolling pin), grind the crap out of them. put to one side. (cumin and Coriander is called Dhana jeeru)
  39. Get a large pan something like a stew pan with a lid is best.
  41. melt the butter with the oil, put in the onions, cinnamon/cassia, pepper corns and cloves.
  42. cook the onions until browned/soft, remove the cinnamon/cassia
  44. Take 2 tbsp of the toasted herbs/dhana jeeru the turmeric, Garam masala, paprika and cayenne chilli pepper and throw it in with the onions, fry for 30 seconds - 1 min.
  46. add the chopped tomatoes garlic ginger and finely chopped chillis, give it a good mix and put on a medium heat for about 10-15 mins (stir now and again) the mixture should reduce a bit and the oil should separate from the mixture at the edges. take  the curry leaves and break them up and add to the pot.
  48. add the lamb, break it up and mix well, cover and cook for 40mins (stir occasionally)
  49. now add a few good pinches of salt (this bits a pain the origional recipe is like add 4-5 tsp of salt but that ruins it, so better to under season then add a bit more) mix well taste, if its a bit lacking add a bit more salt and Garam masala.
  51. get the frozen peas cover with some hot water for a couple of mins, drain and throw them in give them a cook mix and simmer for a few more mins.
  53. your curry is ready, however it tastes even better if you cool it over night and reheat.
  55. serve with Chapatti/roti and a bit of rice (nan doesn't work well with this)
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