Reports of National Curry Week taking place last month have been greatly exaggerated; chiefly by this blog. In fact, National Curry Week takes place this week and there is even a curry-related poem to celebrate the occasion.
According to research by Cobra beer, 42% of Scots eat curry at least once a week with over one in five (23%) saying it’s their favourite meal. Overall, a massive 89% eat curry, whether it’s cooking at home, dialing in a takeaway, or dining out at their local curry house. The most popular curry dish in Scotland is Korma.
As part of the Curry Week festivities, chef Tony Singh has come up with a recipe for kheema mutter or mince with peas. If you don’t fancy giving it a bash then you might think about heading to Tony’s Table instead. Every Sunday night is curry night at Tony’s Table and £15 will get you The Big Feed which incorporates curry, a daal, breads, rice and pickles.
Here’s Mr T’s recipe:
Kheema Mutter
Ingredients:
450g lean lamb Minced
1 large onion, chopped
2.5 cm ginger, finely grated
4 garlic flakes, crushed
1/2 tsp turmeric
2 red chillies
1 tsp cumin seeds
6 tbsp oil
2 tsp coriander powder
11/2 tsp cumin powder
1/2 tsp chilli powder
3-4 tomatoes, skinned and chopped
1 tbsp yoghurt
175 ml warm water
100g shelled fresh or frozen green peas
1/2 tsp garam masala powder
2 eggs, boiled and sliced
25g chopped coriander leaves
Salt to taste
Method:
Heat 1 tbsp of oil over medium heat, season with cumin seeds, red chillies and then the mince. Stir and cook until the mince is evenly browned. Then drain off any fat that has come out of the mince
Heat the remaining oil; add onions, ginger-garlic paste, turmeric, coriander, cumin, chilli powders and fry for a little while.
Add the tomatoes, the mince and cook for 8 minutes, stirring frequently.
4 .Now add salt, water and stir in the yoghurt. Cover and simmer for 20 minutes.
Next add fresh green peas having first boiled them until tender.
Stir in the garam masala powder for 2 minutes and remove from heat.
Transfer onto serving dish and arrange the sliced eggs on top. Garnish with the chopped coriander
Serve with chapatis