Tangy Lamb Mince Recipe

By | Published | Mutton and Lamb | No Comment

Tangy Lamb Mince / Achras
Ingredients:
Lamb – 375 gms, coarsely minced
Ginger – 1 one inch piece, chopped + 1 one inch piece, julienned
Green Chillies – 3, chopped, deseeded
Ghee – 1/4 cup
Onions – 1 cup, chopped
Ginger Garlic Paste – 1 tsp
Coriander Powder – 1/2 tblsp
Red Chilli Powder – 3/4 tsp
Turmeric Powder – 1/4 tsp
Raw Mango – 1, medium, diced
Mint Leaves – 3/4 tsp, chopped
Black Pepper Powder – 1/4 tsp
Clove Powder – a small pinch
Black Cardamom Powder – 1/8 tsp
Salt as per taste

Method:
1. Heat ghee in a pan over medium flame.
2. Stir-fry the onions till translucent.
3. Add the ginger garlic paste and stir till the onions turn golden.
4. Add coriander powder, red chilli powder and turmeric powder.
5. Add the lamb mince and stir-fry till they turn light brown.
6. Add salt and 3/4 cup of water.
7. Cook till the fat leaves the sides of the pan.
8. Add the raw mangoes, chopped ginger, green chillies and mint leaves.
9. Stir and mix well.
10. Cover the pan with a lid and simmer for 5 minutes.
11. Sprinkle pepper powder, clove powder and cardamom powder.
12. Cover again and cook for a minute or two.
13. Keep it covered till required.
14. Just before serving, garnish with ginger juliennes.
15. Serve hot with rice.

Note: image is for illustration purposes only and not that of the actual recipe.
Image credit: Channel 4

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