Fried minced lamb with garlic, green chilli and coriander

This is a Rick Stein recipe that I have adapted as it contains lamb's liver and I am NOT a fan of liver!  It already contains 500g of minced lamb which is quite sufficient meat, so I substituted the liver for aubergine. It tasted absolutely delicious. It's a great recipe for making a half kilo of lamb mince go a long way. 

Don't be put off by the amount of chilli as the seeds are not included so this is not at all spicy. I prefer to add some of the seeds of the chillies to give it more of a kick.

Serves 4

Ingredients

• 5 tbsp vegetable oil

• 1 tsp cumin seeds

• 1 tsp chilli flakes

• 3 large onions, diced

• 500g lamb mince

• 100ml thick Greek-style yoghurt

• 50g ginger, finely grated

• 8 garlic cloves, finely chopped

• 1 tsp turmeric

• 4 fresh green chillies, roughly chopped, without seeds (add a few of the seeds if you like a bit of spice!)

• 1 tsp salt

• 200g lamb’s liver, membrane removed, cut into 3cm pieces (or substitute with two aubergines)

• ¾ tsp toasted ground cumin seeds

• Juice of 1 lime

• Handful of fresh coriander, chopped

• Parathas to serve (they are pan-fried Indian flatbread)

Method

1. Heat 3 tbsp. of the vegetable oil in a heavy-based saucepan set over medium heat and add the cumin seeds and chilli flakes.

2. Fry for 30 seconds until fragrant then add the onions and fry for 10-15 minutes until softened and golden brown.

3. Combine the mince with the yoghurt, ginger, garlic and turmeric and mix well, then add to the pan of onions and fry for 10 minutes or until browned.

4. Add the green chillies, salt and enough water to cvoer the mince. Simmer uncovered for about 10-15 minutes until the mince is cooked and the sauced reduced and thickened.

5. Meanwhile heat the remaining oil in a frying pan over medium-high heat and fry the lamb's liver for 1-2 minutes on each side.

6. If using aubergines as I did, peel some of the skin from the aubergine and cut in slices about 2 cm thick. You will need a little more oil if using aubergines as they absorb the oil. If you rub salt into the slices before frying and leave them to sweat for 10 minutes they will absorb less oil. Brown the aubergine slices on both sides.

7. Remove from the heat and add the 1/4 tsp of toasted cumin seeds and the juice of 1 lime (I added the juice of 2 limes as I love the flavour).

8. Add the aubergine (or liver) to the cooked mince and cook for another minute or two. Then add the chopped coriander.

9. Serve with parathas or better still just eat a bowl of this on its own if like me, you try to avoid eating carbs!