Traditional Kebab Curry

Having had fast food and restaurant food whilst away, we were craving some home cooked traditional food. You can never go wrong with a traditional kebab curry. 

500g lamb mince
1 cup peas

For the mince
1 tsp garlic (paste)
1/2 tsp ginger (paste)
1/2 tsp salt (depending on your taste, I use less. 
1/2 tsp chilli powder
1 tsp turmeric powder
2 tsp coriander/cumin powder
1/2 tsp garam masala 

For the sauce
2-3 tbsp olive oil 
1 tsp cumin seeds 
2 large onions (chopped/diced)
2 tsp garlic (paste)
1 tsp ginger (paste)
1 tsp salt
1/2 tsp chilli powder
1 tsp turmeric powder
2 tsp coriander/cumin powder
1 tsp garam masala 
3-4 tbsp passata
Water (boiling)

In a bowl, mix all of the ‘for the mince’ ingredients together, ensuring all the spices are mixed thoroughly into the lamb mince. Roll the mince into meatballs and set aside. 

In a pan or wok, heat the olive oil and add the cumin seeds. Once these begin to pop, add the chopped onions and gently simmer until light golden brown. Next add the garlic and ginger paste, salt and all of the spices and mix well into the onions on a low to medium heat. Next add the passata and simmer for a few minutes until you can see the oil starting to separate. At this point, add the peas and a little boiled water to help it along. Cover and simmer for 5 minutes. Add a little more water and stir, then gently place their meatballs into the sauce. Give the pan a shake (do not be tempted to stir, as this could break the meatballs). Cover and simmer for a further 5 minutes. Gently turn the meatballs, shake the pan or stir around the meatballs and simmer for a few more minutes until cooked. 

Serve with rice, roti or naan and plenty of salad. 

Enjoy 😀