Kitchen
Wizard
Cooking
Kheema Bhurjee / Minced lamb with peas
Number: 6 persons
Complexity: easy
Working time: 25 min
Total preparation: 35 min
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Ingredients
750 g minced lamb
6 cups basmati rice
2 can (400gr) tomatoes
1 can of tomato paste
100 g (frozen) peas
8 mint leaves
4 cm ginger
3 red peppers
2 tbsp fresh coriander
3 onions
1 ot garlic (ot = elephant toe)
or 3 regular cloves of garlicsome (1 tbsp) nigela seed (optional)
some (2.5 tbsp) masala
some (2 tsp) turmeric/turmeric
some (1 tbsp) jinten seed
some (1 tbsp) ketoembar
some (1 tbsp) black mustard seed
salt and pepper to taste
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Other supplies
Casserole
The list of ingredients often states "what" under the quantity. The quantities are a bit of a gamble and depend on what you like and what you have at home... and if you don't have it at home, there is no problem. "What"; between a teaspoon and a tablespoon.
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Fairly simple recipe but very tasty!
Mis en place
Chop the pepper (remove the seeds) and the onion.
Grate the ginger and garlic.
Chop/cut the mint into small pieces.
Preparation
Fry the onions in a frying pan until translucent.
When glassy, add all the spices and let the flavors release.
Then add the grated mixture, ginger and garlic, and stir thoroughly!
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Cook the rice (according to packaging)
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Add the minced lamb and stir well so that it is mixed.
Add the chopped pepper and tomato puree.
Then added the cans of tomatoes and peas (and we still had some snow peas left that we added).
Bring to the boil briefly.
Stir everything well and then let it simmer on low heat for 15 minutes.
Taste and season with salt and pepper.
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Spoon up the rice and sprinkle the minced lamb and some chopped mint over it and you are ready to serve.
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KPK/14Jul18
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