New Recipes

1 Chop cashew nuts 2 Rinse, seed and chop green chili peppers finely.

Lamb And Cabbage Keema

Ingredients :

2 onions, 6 cloves of garlic, 30g ginger, 500ml water, 500g minced mutton, 500g cabbage, 150g peas, 1 green chili pepper, 4T meat curry powder, 2t salt, 1 stalk of coriander, 2T oil, 1 red chili pepper.

(1) 1T meat curry powder.
(2) 1 cinnamon stick, 5 cardamom pods, 5 cloves, 2 sprigs of bay leaves.

Preparation :

1. Rinse mutton; Blanch in boiling water for 10 seconds; Remove and drain; Marinate in seasoning (1) for 30 minutes.
2. Peel, rinse and mince garlic.
3. Peel, rinse and mince ginger.
4. Rinse, and tear cabbage into pieces.
5. Rinse peas; Blanch in boiling water with some salt for 20 seconds; Remove and drain.
6. Rinse and cut a green chili pepper into halves lengthwise; Seed.
7. Rinse and slice a red chili pepper.
8. Discard the stems of coriander; Rinse and mince the majority.
9. Peel, rinse and dice onions.
10. Heat a wok over a high heat; Add 2T oil and heat over a medium heat; Stir-fry seasoning (2) over a medium heat till fragrant; Add the diced onions; Stir-fry over a low heat till tender and slightly golden brown; Add all the remaining ingredients (reserve un-minced coriander and red chili pepper for later use); Stir well; Cover with a lid; Cook over a low heat till the mutton is done and the gravy has been thickened; Turn off the heat; Discard the spices of the seasoning (2); Arrange on a serving plate; Garnish with some coriander and red chili pepper; Ready to serve.