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Ingredients :
500 g mince meat
1/2 cup split peas
2
tablespoons ghee
2
medium onions, chopped finely
3
cloves garlic, chopped finely
1
teaspoon fresh ginger, grated finely
1
teaspoon ground turmeric
1 teaspoon chili powder
1
tablespoon fresh cilantro, chopped
4
small ripe tomatoes, chopped
2
teaspoons salt
2
teaspoons garam masala
Method :
Wash and soak the split peas while
preparing the other ingredients. Heat a wok with ghee and gently fry the
garlic, ginger and onions until soft. Add turmeric, cilantro, chili
powder, tomatoes and salt. Stir over moderate heat for a few minutes.
Then add the meat and drain split peas. Stir until
well mixed, then cover tightly and cook for 40 minutes or until meat and
peas are tender, stirring from time to time and adding a little hot
water if liquid evaporates. Add garam
masala and cook until liquid evaporates and mixture fries in the fat
left in the pan. At this stage
stir frequently so it does not burn. Serve this
dry curry with Indian bread and other accompaniments such as vegetable
preparations, sambals.
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