Minced Lamb with Orange
There is probably no meat more versatile than lamb. This non-traditional curry blends aromatic ground spices with the sweetness of orange juice and the cleansing freshness of green chillies and mint. It is a thick, wet curry — ideal for serving with bread.
SERVES 6
3 tablespoons oil
2 onions, finely diced
4 garlic cloves, crushed
3 teaspoons finely grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
1 teaspoon garam masala
1 kg (2 lb 4 oz) minced (ground) lamb
90 g (3¼ oz/1/3 cup) plain yoghurt
250 ml (9 fl oz/1 cup) orange juice
2 teaspoons orange zest
1 bay leaf
1 long green chilli, seeded, finely sliced
1 handful coriander (cilantro) leaves, roughly chopped
1 handful mint, roughly chopped
Heat the oil in a large heavy-based frying pan over medium heat. Add the onions, garlic, and ginger and sauté for 5 minutes. Add the cumin, coriander, turmeric, cayenne pepper and garam masala, and cook for a further 5 minutes.
Increase the heat to high, add the lamb mince, and cook, stirring constantly to break the meat up. Add the yoghurt, a tablespoon at a time, stirring so that it combines well. Add the orange juice, zest, and bay leaf.
Bring to the boil then reduce to a simmer, cover and cook for 45 minutes, or until tender. While cooking, skim any oil that comes to the surface and discard. Season well to taste then stir through the green chilli, coriander and mint before serving.
