Spicey…

Doesn’t this sound good?!

• 1lb of minced lamb
• 6 lamb chops
• 1 tin of tomatoes (add extra if you like lots of sauce – you may also need to add more spices)
• 3-5 cloves of garlic
• 3 medium onions finely chopped
• 1½ teaspoon of salt
•  oil for frying
• 1 heaped tsp paprika
• 1 tsp coriander seeds
• ½ tsp curry powder
• ½ tsp chilli powder
• ½ tsp turmeric
• bunch of fresh coriander, finely chop the stalks, roughly chop the leaves separately
• green chillies (leave them out if you don’t like them)
• Potatoes (cooked and diced) or/and peas(optional)

I would double the quantities of spices for my taste, and have more onions and garlic as I like lots of sauce

1. Fry the chopped onions until they are beginning to soften, then brown the chops and mince
2. Add the tomatoes, salt and garlic and simmer (make sure your pan is large enough!) over a low heat with the lid on the pan
3. In a small  pan, carefully fry the spices on a high heat (be very careful that they don’t catch and burn) just for a couple of minutes to release their flavour and add the green chillies if you are using them and add to the lamb and tomatoes
4. If it seems too dry add a cup of water (check as it cooks and add more water as necessary)
5. Cook gently for a couple of hours until the meat on the chops is tender… you may need to skim off extra fat if it seems a little greasy.
6. About half an hour before serving, check the seasoning and add more salt if you need it, add the potatoes and the finely chopped stalks of the coriander.
7. A couple of minute before serving add the peas if you are using them, then at the very last minute, when it is in the serving dish, sprinkle on the chopped coriander leaves
8. Serve with plain rice, or your preferred rice recipe, and chappatis, naan, parathas, puri… whatever flat breads you like!!