Lamb Keema

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
  1. Finely chop the onions.
  2. Heat the oil in a large pan.
  3. Add the cumin seeds and bay leaves and fry off for 30 seconds.
  4. Add the onion and cook until starting to brown.  This should take 3-4 mins.
  5. Add the chopped chillies and the tomatoes.
  6. Stir through thoroughly and cook for 1 minute.
  7. Add the ginger and garlic paste, the turmeric, chilli powder, garam masala and mince.
  8. Stir, breaking the mince down to separate it.
  9. Add ¼ tsp salt and the cup of water, along with the frozen peas and stir thoroughly.
  10. Simmer for 20 minutes until cooked and the liquid has reduced by two thirds.
  11. Chop the mint and coriander finely.
  12. Add the herbs to the keema, mix together and cook for 1 minute.

  1. Remove and discard the bay leaves.
  2. Mix the natural yoghurt with the mint sauce concentrate.

  1. Serve the keema with a spoonful of the minted natural yoghurt, along with a naan bread.

Father’s Day Dinner with Central England Co-Operative

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This year, in the UK, we find Father’s Day being celebrated on Sunday 21st June. Personally for me and my family, this isn’t the easiest Father’s Day to celebrate as my own dad is in hospital and is currently very unwell. As a result, he won’t be at home with us to celebrate his special day, but will be visited by mum, my sisters, brother and myself as well as his grandchildren where we will tell him he’s loved and wish him a speedy recovery to come home again.

Dad loves what he calls a ‘proper dinner’ and I know he would love this one and that his plate would be empty after he’s enjoyed his dinner. In honour and to respect my dad, this one is for him, with love from his baby girl…

Serves 4

5 Medium potatoes
2 Sweet Potatoes
2 Red onions
25g Butter
8 Lamb leg steaks
Beef stock pot/cube
15ml Mint Sauce concentrate

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1. Preheat the oven to 170˚C (150˚C fan).
2. Peel the potatoes, sweet potatoes and onions and slice thinly into 2mm slices.

image3. Lightly grease the bottom and sides of a dish with the butter.
4. Place the potatoes in layers in the bottom of the dish.
5. Top the potatoes with the sliced onions.

image6. Arrange a layer of the sweet potatoes on top of the potatoes and onions.

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7. Lay the lamb leg steaks on top of the sweet potatoes.image
8. Add a final layer of sweet potatoes on top of the lamb leg steaks.
9. Make the stock pot/cube up to 500ml with boiling water and stir until fully dissolved.
10. Add the mint sauce concentrate and stir to mix.
11. Pour the stock and mint sauce over the potatoes and lamb.

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12. Cover the dish with foil.

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12. Cook for 2 hours until the potatoes are cooked and the lamb is tender.

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12. Serve with steamed cauliflower and minted Yorkshire puddings and gravy.

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