• 3 Onions
  • 2 Bay leaves
  • 1 Cinnamon Stick
  • 6 Whole Cloves
  • 5 Garlic Cloves
  • 2 whole green chillies (optional)
  • 1 cup of frozen peas
  • 1 teaspoon ground Coriander
  • 1 teaspoon ground Cumin
  • 1 teaspoon ground Turmeric
  • 2 teaspoons plain yoghurt
  • 1 medium Tomato
  • 1kg minced Beef or Lamb
  • ½ teaspoon ground Mace
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon cayenne (optional)

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Despite the long list of ingredients, this is a quick Indian dish that is full of flavour.Take one of the onions and slice it. Fry in some ghee in a heavy bottomed frying pan on a medium heat until well browned (but not burnt). Transfer to a plate with kitchen roll to drain.
Put the bay leaves, cinnamon and cloves in the hot ghee. Fry for a couple of minutes. Add the green chilli and the other 2 onions that have been finely chopped along with the garlic and ginger which has also been finely chopped. Fry for 10-12 mins until browned. Lower the heat and add the coriander, cumin and turmeric. Stir this in and then add the yoghurt. Cook this for a moment then add the chopped tomato.
After frying this for a couple of minutes, raise the heat and add the meat. Cook this until it has browned and broken up.
Next add the mace, nutmeg, salt, cayenne and 150ml of water. Bring this to the boil, cover it, lower the heat and simmer for 50 mins. Stir occasionally. After the 50 mins remove the cinnamon and add the already cooked onions and the frozen peas. Cook this for a further 10 mins with the lid on. Serve with plain rice or naan bread.