“I absolutely love mince, whether it’s chicken or lamb. Mince is so versatile, great for kebabs, rice dishes and savouries too. Mince cooks very quickly, so when you don’t have much time on your hands, try this delicious, spicy and saucy dish. Your family will enjoy it for sure. serve with naan (see pages 130-1 of The Ramadan Cookbook) or roti (see pages 126-7). ”
Heat a frying pan on a medium heat and dry-fry the whole spices for 8 minutes, stirring, until fragrant. Tip into a food processor, grind to a powder and set aside.
Heat a medium saucepan on a low heat and add the oil, bay leaves and cinnamon sticks. Add the onion and fry for 4–5 minutes or until golden brown. Add the spices you have ground, the ginger paste and garlic paste and cook for 30 seconds. Add the lamb mince, stir well, cover and cook until the mince has changed colour and the liquid has evaporated, about 25–30 minutes.
Add the chilli powder, turmeric, mango powder, dried fenugreek, fresh fenugreek, lemon juice, tomatoes, tomato purée, yogurt, water and jalapeños. Season with salt, stir everything together and simmer on a low heat for 15–20 minutes until the tomatoes have softened and broken down. Sprinkle over the nigella seeds and serve garnished with fresh coriander.