PREP TIME 20-25 MIN, COOKING TIME 30 MIN
2 POTATOES PEELED AND CUT INTO 2CM CUBES
2 TBS GHEE OR OIL
2 ONIONS SLICED
1 GREEN CHILLI FINELY CHOPPED
3 CLOVES OF GARLIC – CRUSHED
1 TBS FRESSH ROOT GINGER – GRATED
750g MINCED ROSE VEAL
½TSP GROUND CINNAMON
2 TSP GROUND CUMIN
½ TSP TURMERIC
1 TSP GROUND CORDAMOM
1 TSP CHILLI POWDER
2 TSP GROUND CORIANDER
125ml COCONUT MILK
2 TBS TOMATO PUREE
200g GARDEN PEAS – FRESH OR FROZEN
Heat ghee or oil in a large pan, add onion, chilli, ginger and garlic
Cook until the onions is soft
Add the potato and water, simmer for 10 minutes.
Add the ROSE VEAL mince, and all other spices
Stir for 10 minutes until mince is browned
Add peas, tomato puree and coconut milk
Stir well and continue to cook (uncovered) until reduces and mince cooked through.
Serve with rice, Nan, pitta bread etc and enjoy.
Quail Egg Hors d`oeuvres
1) Hors d`oeuvres cases with drop of mayonnaise and 1 quail egg then place in oven till cooked
2) Take small crackers or toasted bread, Add a slice of fried Wagdog and a Fried egg.