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)

Ingredients

• 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

Directions

1. Get all of the ingredients ready as this dish doesn’t take long to cook.
2. 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.
3. Add the cumin, fennel seeds and ginger and garlic. Stir fry for another minute you will hear the seeds start to pop.
4. Add the tomato purée and ground spices cook for another minutes stirring so everything is coated.
5. 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.
6. Add a splash of water about 50ml and also the peas, put the lid on and simmer for another 5 minutes.
7. 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 😊