Kheema Lettuce Cups
/
Kheema Lettuce Cups
Recipe by Sarah Todd
Ingredients
1 tbsp Squeaky Gate extra virgin olive oil
2 cardamom pods, lightly crushed
2 black peppercorns, lightly crushed
1 tsp cumin
1 onion, finely diced
500g lamb mince
2 garlic cloves, crushed
2 cm ginger, finely chopped
1 green chili, finely diced
1 tsp coriander powder
½ tsp turmeric powder
1 tsp of red chilli powder, if you like it hot, make it a tablespoon
2 tomatoes, pureed
2 tsp garam masala
½ cup peas
½ bunch of coriander
large Raco frypan
to serve
cos lettuce
raita
red onion finely sliced
lime
fresh coriander
mint
Method
Add oil to a large frypan on medium heat. Add cardamom, peppercorns and cumin seeds and cook for 30 seconds, until they are fragrant and begin to crackle. Add minced lamb and colour slightly (3-4 minutes).
Keep on high heat, you want to hear a sizzle.
Blend onion, chili and garlic to a paste and add to pan. Cook for a further 6-7 minutes.
Turn the heat to medium/low and add the salt, turmeric, chili, tomatoes and ¼ cup of water, stir through. Simmer for 20 minutes.
