I really wanted to try goat and thought mince would be a good introduction. It really took on the spices well and is so lean a bit like venison. This was so delicious and the lettuce leaves made it feel light and fresh. I have a couple of go to stir fried mince recipes from different countries I make Larb which is Asian and also lamb on hummus which is Middle Eastern (recipe here)
- 350g goat mince
- 1 large banana shallot, peeled and finely sliced
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 1 tbsp ginger and garlic paste
- 1 tbsp tomato purée
- 2 tsp ground cumin
- 2 tsp garam masala, separated
- 1 tsp ground coriander
- 1 tsp chaat masala, optional
- 1/2 tsp fine sea salt and fresh pepper
- 1/2 tsp red pepper flakes
- 1 cup or handful frozen peas
- 2 tbsp fresh coriander, finely chopped
- 1 tbsp ghee
- 6 lettuce leaves such as iceberg or romaine
- Get all of the ingredients ready as this dish doesn’t take long to cook.
- Heat the ghee in a lidded frying pan over a high heat. I used a wok. Add the shallots and fry for a few minutes until they just start to go crispy.
- Add the cumin, fennel seeds and ginger and garlic. Stir fry for another minute you will hear the seeds start to pop.
- Add the tomato purée and ground spices cook for another minutes stirring so everything is coated.
- Add the mince breaking it up with a wooden spoon again folding it through the spice mixture so everything is incorporated. Stir fry for about 5 minutes so it browns.
- Add a splash of water about 50ml and also the peas, put the lid on and simmer for another 5 minutes.
- Add the salt, pepper and fresh coriander. Stir through and serve with the lettuce leaves. Just use them like a spoon or roll them up like a pancake. Enjoy 😊