Ingredient:
250g minced lamb
400g canned tomatoes, blended until smooth
100g dried soya mince, soaked in boiling water
2 tbsp olive oil
1 tsp cumin seeds
1 small onion, thinly sliced
1 tsp turmeric
1 tsp garam masala
1-2 green chillies, chopped
fresh coriander
Salt to Taste
Method:
Pour the olive oil into a deep saucepan, add the cumin seeds and cook over a low-medium heat until the seeds start to pop – this should take no longer than 2–3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently – this should take no more than 5 minutes.
Sprinkle in the turmeric, mix well and cook for about 20 seconds. Add the tomatoes and cook for about 10 minutes or until the excess juices in the saucepan have dried off, remembering to keep stirring occasionally.
Add the minced lamb to the pan and, mixing well, cook until sealed – this should take no more than 2–3 minutes.
Place the soya mince in a large sieve, pushing it with the back of a spoon to drain out all of the water through the sieve. Add the soya mince to the saucepan and mix through. Bring to a gentle simmer, then cook, covered, for 20 minutes, stirring from time to time.
250g minced lamb
400g canned tomatoes, blended until smooth
100g dried soya mince, soaked in boiling water
2 tbsp olive oil
1 tsp cumin seeds
1 small onion, thinly sliced
1 tsp turmeric
1 tsp garam masala
1-2 green chillies, chopped
fresh coriander
Salt to Taste
Method:
Pour the olive oil into a deep saucepan, add the cumin seeds and cook over a low-medium heat until the seeds start to pop – this should take no longer than 2–3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently – this should take no more than 5 minutes.
Sprinkle in the turmeric, mix well and cook for about 20 seconds. Add the tomatoes and cook for about 10 minutes or until the excess juices in the saucepan have dried off, remembering to keep stirring occasionally.
Add the minced lamb to the pan and, mixing well, cook until sealed – this should take no more than 2–3 minutes.
Place the soya mince in a large sieve, pushing it with the back of a spoon to drain out all of the water through the sieve. Add the soya mince to the saucepan and mix through. Bring to a gentle simmer, then cook, covered, for 20 minutes, stirring from time to time.
