Friday, 3 September 2010

Lamb Keema

Many thanks to Alipa patel for the recipe for this delicious Keema curry.  It's definitely on the menu for future curry nights


Serves 4

500 g Lamb mince
3Tbsp vegetable or rape seed oil
2 Bay leaves
4 green Cardamom pods
1/2 cinnamon stick
1 large onion chopped
2 cloves garlic minced
3 green chillies, left whole
1 1/2 inches root ginger peeled and cut to thin strips
1 1/4 tsp salt
1 tsp chilli powder
1 tsp curry powder
1 tsp Garam masala
2 tsp ground coriander
3 tomatoes chopped
1 cup peas, frozen are fine

Place a large pan over a medium/high heat, add the oil and when it is hot add the Bay leaves, Cardamom pods and cinnamon.  Stir fry for two minutes to release the flavours.

Add the onion, garlic and whole chillies and cook for 3-4 minutes until the onion starts to caramelise.  Add the ginger , stir to combine and continue to cook for 4-5 minutes

Turn the heat down to med/low.  Add the salt the the lamb mince. Stir fry the mince until it has browned  and has started to release juices.

Add chilli, curry, garam masala and coriander powder.  Combine and stir fry for 1-2 minutes.

Add the chopped tomatoes, cook for 2-3 minutes.

At this stage it will look quite dry.  Cover around 75% of the keema with water and cook for 12-15 minutes until it is almost dry.

Add the peas and cook for a further 2 minutes.

This is served quite dry and goes well with chapatis.  You can , however cut down on the reduction time if you prefer it with a bit more sauce.

1 comment:

  1. Great recipe. I would love to eat this. Ground lamb is in the freeze. Thanks for sharing.


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