for the Kitchen Collaborative project
1 pound ground Australian lamb
2 Tablespoons vegetable oil
1 Tablespoon ginger, minced
1 Tablespoon garlic, minced
1 teaspoon ground turmeric
1 Tablespoon Kosher salt
2 teaspoons ground black pepper
1 teaspoon harissa powder
1 teaspoon kasmiri chili powder
1 teaspoon tika masala powder
3 ounces (wt.) black trumpet mushrooms, chopped
6 ounces (wt) yellow onion, small dice
4 ounces (wt.) green bell pepper, small dice
4 ounces (wt.) red bell pepper, small dice
1 teaspoon ground cloves
½ teaspoon cinnamon
1 teaspoon cumin seed
8 each green cardamom pods, cracked
6 ounces (wt.) baby dutch potatoes, cooked
3 cups jasmine rice, cooked
1 cup black rice, cooked
¼ cup fresh mint leaves
¼ cup cilantro leaves
Eggplant crackling, to garnish (optional)
Preheat large cast iron skillet over MEDIUM-HIGH heat. Add oil and ground lamb and cook until browned- about 7 to 8 minutes.
Remove lamb and reserve oil in the pan. Add ginger, garlic, turmeric, Kosher salt, black pepper, harissa, chili powder and masala to the skillet- sauté until toasted and fragrant.
Next add mushrooms, onions, and peppers to the skillet and cook until onions are translucent- about 8 minutes. Then add cloves, cinnamon, cumin and cardamom.
Mix with remaining ingredients and garnish with fresh mint, cilantro and eggplant crackling (optional). Serve immediately.