Lamb keema recipe from kittylester |
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Ingredients1lb lean lamb mince2 tsp veg oil 1 large onion finely chopped 2 crushed cloves of garlic [or 2 large tsps of the stuff in a jar] 1" of ginger finely chopped [or 1 heaped tsp of the stuff in a jar] 1-2 green chillies [deseeded and finely chopped] 2 tsp ground cumin 3 tbsp of garam arsala or medium curry powder 4 medium tomatoes roughly chopped 1 tsp white sugar [don't know why white - I use unrefined because that's what we have!!] 2 tbsp tomato puree Salt & Black pepper 4oz fresh or frozen peas Large handful of chopped coriander |
Handy HintThis freezes well so I usually double up |
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MethodHeat the oil and fry onion and garlic over a low heat until soft and golden.Add the ginger, chillies, garam masala and cumin. stir, over the heat for a few minutes. Add the lamb and stirfry for 2-3 minutes over medium heat until it loses its pinkness. Add the tomaotoes, puree and sugar. Bring to the boil. Season. Reduce the heat and cook, uncovered, for 20 - 25 minutes, stirring occasionally. At this stage I find it necessary to add water or it gets too dry. 10 minutes before the end of cooking time, add the peas. Garnish with the coriander and I serve with plain boiled basmati rice and mango chutney. | |||||||||||||||||||
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