Name: Lamb keema
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 2 tablespoon vegetable oil or ghee; 2 medium brown onions, finely chopped; 10cm piece fresh ginger, finely grated; 4 clove cloves garlic, crushed; 6 long green chillies, finely chopped; 1 tablespoon cumin seeds; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1 tablespoon garam masala; 1.5 kilogram lamb or beef mince; 4 400 gram cans chopped tomatoes; 2 cup frozen peas; 2 tablespoon lemon juice; 2/3 cup (200 grams) yoghurt; chapatti, to serve; raita, to serve; fresh mint sprigs, to serve

Lamb keema

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.

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Serves 10

Prep

10M

Cook

35M

Total

45M

Ingredients

2 tablespoon vegetable oil or ghee

2 medium brown onions, finely chopped

10cm piece fresh ginger, finely grated

4 clove cloves garlic, crushed

6 long green chillies, finely chopped

1 tablespoon cumin seeds

1 tablespoon ground coriander

1 teaspoon ground turmeric

1 tablespoon garam masala

1.5 kilogram lamb or beef mince

4 400 gram cans chopped tomatoes

2 cup frozen peas

2 tablespoon lemon juice

2/3 cup (200 grams) yoghurt

chapatti, to serve

raita, to serve

fresh mint sprigs, to serve

Method

1.In a large heavy-based saucepan, heat oil over medium; cook onion, ginger, garlic and two-thirds of the chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add mince, cook, stirring, until browned.

2.Add tomatoes; cook uncovered, stirring occasionally, about 20 minutes or until mince is cooked through and mixture has thickened. Season with salt.

3.Stir in remaining chilli and peas; cook, uncovered, until peas are tender. Stir through juice and yoghurt.

4.Serve with chapatti, fresh mint sprigs and raita, if desired.

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