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November 23, 2009

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.

Mmmmm beer
Mmmmm beer

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.

Tony Singh: knows his curries
Tony Singh: knows his curries

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:

  1. 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

  2. Heat the remaining oil; add onions, ginger-garlic paste, turmeric, coriander, cumin, chilli powders and fry for a little while.

  3. 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.

  1. Next add fresh green peas having first boiled them until tender.

  2. Stir in the garam masala powder for 2 minutes and remove from heat.

  3. Transfer onto serving dish and arrange the sliced eggs on top. Garnish with the chopped coriander

  4. Serve with chapatis

Kheema mutter
Kheema mutter