Keema Ambada or Lamb Mince with Red Sorrel Leaves

Ingredients

• 500 gms Lamb Mince
• 2 tsp Ginger garlic paste
• 2 tbsp Oil
• 2-3 Green Chillies slit
• 1 1/2 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1/2 tsp Garam Masala
• 1 small bunch chopped Coriander Leaves
• 3 bunches Red Sorrel Leaves roughly chopped

Steps

1. Heat Oil and saute chopped onions with ginger garlic paste on a low heat only. Also add green chillies and the rest of the spices as well.
2. Saute until the onions are nicely browned and done. Now add the mince and mix well. Cover and cook on low flame without adding any water for about 12-15 minutes.
3. Now add the roughly chopped red sorrel leaves and mix. Adjust salt and also half of the remaining chopped coriander. Cover and cook just until the leaves get cooked and so does the mince. As it cooks, red sorrel leaves tend to leave some water. Therefore after 5 minutes, increase the flame and roast until the water dries up and even the mince as well as the leaves both get incorporated well.
4. That's it. It's all ready now. Relish it with Rotis and Parathas for Breakfast on a lovely weekend morning. Yum! Enjoy!