Tamil Nadu Mince (4-6)

This is from ” The Cooking of Southern India ” by Rafi Fernandez (1987).

Tamil Nadu Mince (4-6)
Print Recipe
Servings
4-6
Servings
4-6
Tamil Nadu Mince (4-6)
Print Recipe
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. Heat the oil in a large pan and fry the onions and tomatoes until the onions are soft and translucent.
  2. Meanwhile dry roast the dried chillies, whole spices, ginger, garlic and coconut, then blend to a paste.
  3. Reduce the heat and add the spice paste to the onions. Fry until the oil separates.
  4. Add the minced lamb and mix well, breaking up any lumps.Add a little hot water and salt to taste. Cover and cook for 45-50 mins until the meat is cooked and there is a thick gravy.
  5. Garnish with coriander leaves and fried cashews and serve with rice or chappatis,
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