Lamb Keema 🌶 🇮🇳

 

I like working with mince as there is no cutting of meat and they cook quickly.  Here is a tasty Indian curry using lamb mince that you can deliver without too much time and effort, and it makes a satisfying meal with some basmati rice on the side.  The recipe calls for ghee, which is a type of clarified butter used widely in Indian cuisine.  It can be substituted with olive or vegetable oil.  I recommend Kashmiri red chilli powder for its intense colour and mild heat.  You can use regular chilli powder and adjust the quantity according to your taste and tolerance.  Whole spices in form of fennel seeds, cumin seeds and cardamom pods are essential to slowly impart their distintive aroma into the curry as it cooks.  Chopped mint stirred in just before serving completes the dish with a hint of freshness and zing.

Serves 4 with rice

INGREDIENTS

• 2 tablespoons ghee or vegetable oil
• 1 medium onion, sliced thinly
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, peeled and crushed
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 3 green cardamom pods, crushed
• 1 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chilli powder
• 2 bay leaves
• 500g / 1lb 2oz lamb mince
• ½ cup chicken stock
• ½ teaspoon salt
• 2 medim tomatoes, chopped
• ½ cup frozen peas
• ½ cup chopped mint leaves, plus a few whole leaves for garnishing

METHOD

1. Heat ghee or vegetable oil in a large frying pan over medium-high heat.  Add onions and sauté for a few minutes until lightly brown.  Adjust the heat if required to avoid burning.  
2. Add ginger, garlic, fennel seeds, cumin seeds, cardamom pods, turmeric, chilli powder and bay leaves.  Cook, stirring, for 1 minute or until fragrant.
3. Add the lamb mince, a handful at a time.  Cook, stirring, until well browned.
4. Add stock and bring it to a boil.  Reduce heat to low and cook, covered, for 20 minutes or until the liquid has evaporated.  Stir in salt.
5. Add peas and tomatoes.  Cover the pan and let it cook for another 5 minutes until heated through.
6. Stir in chopped mint leaves just before serving.