Quick Keema with Lamb and Peas
Soft and luscious lamb mince quickly cooked with onions, garlic, some classic Indian spices (nothing too out of the ordinary!) some stock and peas, and you are good to go! Serves 4-6
Ingredients
- 800g minced lamb
- 1 - 2 tablespoons vegetable oil or ghee, if necessary
- 250g /2 onions, peeled and chopped
- 30g fresh ginger, peeled and finely chopped
- 30g/8 cloves of garlic, peeled and finely chopped
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 stick cinnamon
- 1 - 1½ teaspoons fine salt (I used 1½)
- ½ teaspoon freshly ground black pepper
- 4 tablespoons tomato puree
- 600ml - 800ml stock, lamb, chicken or vegetable
- 200g frozen peas or petit pois
- 1 – 2 teaspoons sugar, if necessary (I used 1 teaspoon)
- ¼ - ½ teaspoon chill flakes (optional) (I used ½ teaspoon)
- 2 teaspoons garam masala
- 15g fresh coriander, chopped
- 200g natural yoghurt
- wedges of fresh lime
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Heat a frying pan or cast iron pan over a moderately hot temperature, add the lamb and cook, stirring from time to time. It should take around 5 minutes. You do not need to add any oil.
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When cooked, tip the lamb into a colander lined with kitchen paper and hold back around 1 - 1½ tablespoons fat in the pan. Add extra oil if necessary.
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Finally chop the onion, either by hand or in a food processor, and add to the pan. Cook for around 5 minutes, over a moderate heat, until soft and lightly caramelised.
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Finely chop or crush the garlic and finely chop or grate the ginger. Add to the onion and cook for 1 minute.
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Add the curry spice, cumin, coriander, turmeric, cinnamon, ½ teaspoon salt and the pepper and cook, stirring, for around 30 seconds until aromatic.
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Now, return the lamb to the pot, add the tomato puree and stock. Mix well, cover and cook for 20 minutes over a low heat.
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After 20 minutes, taste and adjust seasoning if necessary. It may need more salt and/or some sugar. Also, if not spicy, enough, add some chilli flakes.
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Stir in the garam masala and cook for a further 5 minutes.
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After 5 minutes, add the peas, stir and cook for a further minute or two until the peas are cooked and thoroughly heated. If the mixture seems a little dry, add some water to get the consistency you are looking for.
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Remove the cinnamon stick and serve with some natural yoghurt, lots of chopped fresh coriander and a good squeeze of lime juice. Delicious with rice and/or naan or chapati.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- food processor, if required
- cast iron pan or frying pan and lid
Cook with lamb with no extra oil:
You do not need to add any oil when cooking the lamb. Lamb is quite fatty and you are cooking it first so the fat will render and you can remove any excess.