We use cookies on this site, please read our Data Protection Policy

Covid reopenings: We politely recommend that customers: Book ahead of dining; Check offer status; Observe any diner health and safety requirements. Thank you for your patience and support.

Chef Recipes – Minced Lamb and Peas by Nirmal Save of Imli Street – Tamarind Collection

2nd May 2014

Imli-Street-Review-Featured-Imli Street, Soho, is part of the Tamarind Restaurant Collection and serves traditional Indian street food in a chic and stylish restaurant. Head chef Nirmal has developed an exciting new weekend brunch menu and has shared one of his favourite recipes from it for you to try at home!

Imli Street – Lettuce Cups with Minced Lamb, Green Peas and Celery

Lamb and lettuce Imli Street

 

(Serves 4)

Ingredients:

Vegetable oil 4 tablespoons

Cinnamon 2-3 (one inch) sticks

Cardamom 3-4 pods

Cloves 4-5 nos.

Onions, chopped 2 (medium-sized)

Ginger, chopped 1 tablespoon

Garlic, chopped 1 tablespoon

Green chillies, chopped 2 nos.

Turmeric powder ½ teaspoon

Red chilli powder ½ teaspoon

Cumin powder 1 teaspoons

Coriander powder 2 tablespoons

Tomatoes, chopped 2 (medium-sized)

Lamb (minced) 800 gms.

Garam masala powder ½ teaspoon

Coriander leaves ½ bunch

Green peas 100 grams

Celery, chopped 2 tablespoons

Gem lettuce 2 heads

 

Method:

Heat oil in a thick-bottomed saucepan. Add cinnamon, cardamom and cloves, sauté for half a minute, add chopped onions and sauté over medium heat, stirring occasionally, until golden brown.

Add chopped ginger and garlic, stir well for a couple of minutes and add the turmeric, chilli, cumin and coriander powders and sauté for a further five minutes.

Add the chopped tomato, stir and allow to simmer for 10-15 minutes or until the oil separates from the masala.

Add the lamb mince and cook over high heat for five minutes, stirring constantly. Lower the heat to a gentle simmer and leave covered for about 10 minutes.

While the minced lamb is cooking, separate the leaves of the lettuce, wash well in cold water and leave to drain.

Remove the lid; turn up the heat and sauté for a further 10 minutes, stirring constantly until almost dry.

Add the green peas and chopped celery, sprinkle garam masala powder (optional) and chopped, washed coriander leaves, check seasoning and serve hot with lettuce cups on the side.

Recipe courtesy of Imli Street, Soho

Design Restaurants is an online dining guide and membership club offering our members benefits in the best restaurants across the UK. For more information go to www.designrestaurants.com.

 

Our Story

For the best mobile experience, download our mobile app

Discover why the Luxury Restaurant Guide is the gourmands app of choice. The app combines the convenience of a curated guide to all highest awarded restaurants, with an enhanced tier to access privileges and experiences.

Take dining to the next level and download our free app for iPhone and Android below.

CLOSE