Lamb Keema
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Baked into naan, folded into scrambled eggs or spilling out of a soft white bun, keema is prepared in a myriad ways. If you ever thought to make your own, here it is in all its glory.
Mmm, I'm already getting hungry at the thought of keema naan just writing this.
Ingredients
- 2 tbsp neutral oil
- 6 black peppercorns
- 1 black cardamom pod, lightly crushed
- 3 green cardamom pods, lightly crushed
- 1 small piece cinnamon stick
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 large red onion, peeled and finely chopped
- 4 large garlic cloves, peeled and crushed or grated
- 1 tbsp finely grated root ginger
- 2 green finger chillies, one finely chopped, the other slit lengthways
- ½ tsp ground coriander
- ½ tsp ground cumin
- 100g Greek or thick whole milk yoghurt
- 500g minced lamb or mutton, preferably about 20% fat
- 1 tsp fine salt
- ½ tsp plain flour, or cornflour
- 5 tbsp (10g) fresh mint leaves, finely chopped
- 5 tbsp (20g) fresh coriander leaves and stems, finely chopped
- 100g frozen peas
Method
Heat the oil in a wide, heavy-based pan over a medium-high heat, add the whole spices and fry until aromatic.
Turn down the heat to medium-low, add the onion and cook, stirring regularly, until soft and starting to brown.
Stir in the garlic, ginger and chopped chilli, fry, stirring, for a couple of minutes, then add the ground spices and fry for another minute.
Turn the heat back up to medium-high, stir in the yoghurt and cook for two to three minutes, until it begins to separate.
Stir in the lamb, salt and whole slit chilli, turn down the heat a bit and cook until the mince begins to release its juices.
Sprinkle the flour over the top and stir in, turn the heat right down and leave to cook for 20 minutes.
Stir in the chopped herbs and peas, simmer for another 15 minutes, then serve as above.
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