Recipe: Lamb Keema Curry
- Details Category: Lamb Based Curry Published on Saturday, 12 October 2013 19:52 Written by Super User :
- 2 onions, chopped
- 50g butter
- 3 tbsp vegetable oil
- 6 whole cloves
- 6 whole black peppercorns
- 3 small pieces of cassia bark or about an inch piece of cinnamon
- 1 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tin good quality (not sour) plum / san marzano tomatoes
- 2 -5 finger chillis (depending on your heat preference), chopped
- 5 cloves garlic
- 2 inch piece of ginger root
- 3 tsp salt
- 500g very lean lamb mince
- 1 small cup frozen peas
- Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
- Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
- Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
- Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
- Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
- Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
- Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.