Free Range Lamb Keema

INGREDIENTS

• 500gms  Lamb Mince
• 2 tbsp ghee
• 3 green cardamom pods
• 1 large onion finely chopped
• 6 cloves of garlic minced
• 1 ½ inch piece of ginger finely grated
• 1.5 tbsp tomato puree
• 1 tsp turmeric powder
• ½ tsp garam masala powder
• 1 tsp paprika
• 200 ml water
• Salt to taste
• handful mint leaves chopped
• handful coriander leaves chopped coriander leaves
• 1 chopped green chilli (or not if you don’t want it spicy)
• 1/4 cup peas (optional)

PREPARATION

1. Pre-heat the oven to 160.
2. Cut the eggplant into cubes and cover with extra virgin olive oil (EVOO), sprinkle with salt and pepper and place in the oven.
3. In the meantime, wash the baby spinach and place in the bowl.
4. Remove the vegetable patty from the packet and place in a sandwich press for 5mins until golden.
5. Cut the patty and avocado into desired pieces, and add to the bowl with the shredded red cabbage.
6. Drizzle over the tahini and sprinkle with pepita seeds and add salt and pepper to taste.