Such a simple but deliciously easy dish to prepare using a well stocked store cupboard’s ingredients is my lamb keema recipe. When I worked for an accountancy practice, one of the clients I used to go out and visit would often feed me some of this for lunch that his wife had made. Bear in mind that they had two young girls who ate this – it would have me almost in tears with the heat – I’m such a wimp! Be assured that mine is nowhere near as hot as that, but it can be if you want it to!
- 2 medium onions
- 15ml Rapeseed oil
- ½tsp Cumin seeds
- 2 Bay leaves
- 1-2 chillies (according on taste)
- 200g tinned tomatoes
- 2tsp Garlic & Ginger paste (or 1tsp of each)
- 1tsp Turmeric
- ½-1tsp Chilli powder (according to taste)
- 1tsp Garam masala
- 500g Lamb mince
- Salt
- 50g frozen Peas
- Cup water
- Fresh Mint
- Fresh Coriander
- 4tbs natural yoghurt
- 2tsp Mint sauce concentrate
- Finely chop the onions.
- Heat the oil in a large pan.
- Add the cumin seeds and bay leaves and fry off for 30 seconds.
- Add the onion and cook until starting to brown. This should take 3-4 mins.
- Add the chopped chillies and the tomatoes.
- Stir through thoroughly and cook for 1 minute.
- Add the ginger and garlic paste, the turmeric, chilli powder, garam masala and mince.
- Stir, breaking the mince down to separate it.
- Add ¼ tsp salt and the cup of water, along with the frozen peas and stir thoroughly.
- Simmer for 20 minutes until cooked and the liquid has reduced by two thirds.
- Chop the mint and coriander finely.
- Add the herbs to the keema, mix together and cook for 1 minute.
- Remove and discard the bay leaves.
- Mix the natural yoghurt with the mint sauce concentrate.
- Serve the keema with a spoonful of the minted natural yoghurt, along with a naan bread.
