Kheema Mutter
Method
Heat 1 tbsp of oil over a medium heat, add the crushed garlic, grated ginger, cumin seeds, red chillies and then the mince. Stir and cook the mince for 8 minutes until it is evenly browned. Also drain off any fat that has come out of the mince. Then add the remaining oil along with the onions, ginger-garlic paste, turmeric, coriander, cumin and chilli powders and fry further for 5 minutes.
Step 2:Add the tomatoes (stirring frequently), then add the salt, water and stir in the yoghurt. Cover and simmer for 20 minutes. Boil the fresh green peas until tender before adding to the mince. Stir in the garam masala powder for 2 minutes and remove from heat. If the curry is looking dry, add the warm water at this stage.
Step 3:Transfer the curry onto a serving dish and arrange the sliced eggs on top. Finally, garnish with the chopped coriander and serve with chapattis and an ice cold Cobra.
Meet Tony Singh
For over 18 years, Tony has pushed the boundaries of culinary innovation, combining his Sikh upbringing with his love of Scottish produce.
Tony’s first-class credentials, combined with his passion for quality and a commitment to the highest taste experiences have secured him membership on some of the country’s leading culinary bodies including the Academy of Culinary Arts Scottish Chefs Association and the Master Chefs of Great Britain.
In Edinburgh, Tony heads up the chic city restaurant Oloroso and has recently embarked on a new venture, a relaxed bistro-style restaurant Tony’s Table in the city centre.
Tony Singh's Top Tips
Kheema Mutter
Serves 4
Don’t use too much chilli and only add fresh chilli at the end
Never be afraid to experiment.
Required Ingredients
- 450g lean lamb Minced
- 1 large onion, chopped
- 2.5 cm ginger, finely grated
- 4 garlic flakes, crushed
- 6 tbsp oil
- 3-4 tomatoes, skinned and chopped
- 1 tbsp yoghurt
- 100g shelled fresh or frozen green peas
- 2 tsp coriander powder
- 11/2 tsp cumin powder
- 1/2 tsp chilli powder
- 1/2 tsp turmeric
- 2 red chillies
- 1/2 tsp garam masala powder
- 1 tsp cumin seeds
- 175 ml warm water
- 2 eggs, boiled and sliced
- 25g chopped coriander leaves
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