Photo: Helen Cathcart
- 25 ml vegetable oil
- 1 large white onion, finely chopped
- 2 tsp ground coriander
- 1 tbsp finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 500 g lamb mince
- 1 ½ tsp salt
- 1 pinch of plain flour
- 2 heaped tbsp finely chopped coriander (cilantro) leaves, plus extra to garnish
- 2 spring onions (scallions), finely chopped
- 1 heaped tbsp finely chopped mint leaves
- 1 small green chilli, finely chopped
- 50 g plain yoghurt
- 2 ripe tomatoes, diced
- 1 bay leaf
- 50 g fresh or frozen garden peas, cooked
- 4 cumin brioche or soft bread rolls
- 80 g butter, for rolls
- 1 lime, cut into wedges, to serve
Heat the oil in a heavy-based frying pan (skillet) over a medium heat and sauté the onion until golden brown.
Add the ground coriander, ginger and garlic. Sauté for 3–4 minutes until they start to colour and the oil separates.
Add the lamb mince and salt, and fry over a high heat for about 5 minutes until it browns and dries up a little. Then add the flour.
In a bowl, mix together the coriander, spring onion, mint and green chilli to make a coarse paste.
Add the yoghurt to the lamb and sauté for a moment, then add the green herb paste and cook for 4–5 minutes until the oil separates.
Add the diced tomatoes, bay leaf and peas. Cook for a further 5–8 minutes until the tomatoes are soft.
Cut the brioche or bread rolls in half and toast until golden brown. Butter while hot.
Serve the mince in little dishes, garnished with fresh coriander leaves, with the buttered brioche or rolls and wedges of lime alongside. If you like, you can eat this like a sloppy joe, filling your buns with the mince.
This recipe is taken from A Lot on Her Plate by Rosie Birkett (Hardie Grant, £25)