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Curried lamb mince served with amagwinya on a plate

Curried Lamb Mince with Amagwinya

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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 t Wilson's Foods olive oil extra virgin
  • 2 t crushed garlic
  • 2 t crushed ginger
  • 1 kg Free-range lamb mince
  • sea salt to taste
  • 360 g Vindaloo cook-in sauce with garam masala spice mix We use the one from Woolworths
  • 4 Heat and Eat Amagwinya
  • 4 T Crispy onion sprinkle
  • 2 red chillies finely chopped
  • 4 T fresh coriander roughly chopped

Method
 

  1. Heat the olive oil in a large pan over a medium-high heat and sauté the garlic and ginger until soft and fragrant – about 5 minutes.
  2. Add the lamb mince and brown, breaking it up with a spatula or wooden spoon as it cooks. Season with a little salt.
  3. Add the garam masala spice mix and cook for 2 minutes, then add the vindaloo cook-in sauce. Simmer for 10–15 minutes.
  4. Meanwhile, heat the amagwinya in a preheated air-fryer at 180°C for 3–5 minutes.
  5. Spoon the mince into the warm amagwinya and sprinkle with the crispy onions, chillies and fresh coriander.