Madhur Jaffrey’s lemony lamb

It may look like ground beef for tacos but it sure tastes and smells better

This may not be the sexiest looking dish, but it’s fantastic, warm and spicy with a fresh citrus and mint kick. It paired well with naan, and call us rebels for mixing cuisines, a minty tabbouleh. We have a ton of fresh mint at this time of year. This recipe is another one from the wonderful cookbook my wife brought me back from England, Madhur Jaffrey’s Curry Easy. The only change I’d make is to double the cayenne pepper next time. Don’t drain any fat until the end, no matter how tempting it may be after browning the meat. Here’s her recipe.

Lemony Minced Lamb with Mint & Coriander

• 2 tbsp olive or rapeseed oil
• 2 cinnamon sticks
• 4 tbsp peeled and chopped onion
• 1 pound ground lamb
• 2 tsp peeled, finely grated ginger
• 3/4 tsp salt
• 1/2 tsp cayenne pepper, or to taste
• 4 tbsp finely chopped fresh mint
• 4 tbsp, finely chopped fresh cilantro (coriander), leaves only
• 2 tbsp fresh lemon juice
• 3/4 tsp garam masala

Put oil in a frying pan over medium heat. When hot add cinnamon sticks. Let them sizzle for a few seconds. Add onion and allow to brown, stirring occasionally. Add lamb and ginger. Stir and brown for about five minutes, breaking up any chunks. Add eight ounces of water, the salt and cayenne pepper. Stir and bring to a simmer. Cover and lower the heat, simmering gently for 30-40 minutes, until meat is tender. Remove lid, add mint, cilantro, lemon juice and garam masala. Stir and cook uncovered over low heat another five minutes. Spoon out excess fat before serving.