This recipe was given to us by one of our lovely curry club family members.
500gm lamb mince marinated overnight
The mince has the following spices;
1 tbsp Tikka powder
2 tbsp Chilli paste
Spring onions, mint, coriander and parsley (just because I pruned the plants)
1/2 tsp chilli powder
1 tsp turmeric
1/2 tsp cumin
1. Brown the mince, I like to use cast iron pot, so I can the yummy crunchy bit at the bottom.
2. Rinse the rice until the water runs clear. Add the rice, frozen mixed veg, the extra spices and herbs, give it a stir and cover.
3. Cook on medium heat for 10mins, add water 400 ml, cover and cook on low heat until rice is soft and fluffy. Bear in mind, cast iron retains heat so cooks faster, you may need extra time on regular pots.