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Keema

Keema
Serves 4 - 6

Ingredients

  • 1/4 cup vegetable oil
  • 2 onions (finely chopped)
  • 2 - 6 green chillies (to desired spice level)
  • 1 tsp minced ginger
  • 1 tbsp minced garlic
  • 500g lamb mince
  • 1 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 1 tbsp chilli flakes
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 200g tomatoes (preferrably tinned, whole)
  • 1/2 tsp garam masala
  • 1/2 cup fresh coriander (optional)

Method

  1. Brown the onions in oil

    Add oil to a large pan over medium heat. Add the finely chopped onions and cook until soft and brown, and no longer steaming, stirring every few minutes. This can be a good time to chop the chillis, mince fresh garlic or ginger, and measure out the spices for later.

  2. Finely chop and add the chillies

    Add the finely chopped chillies and cook for five minutes.

  3. Add 1 tbsp garlic and 1 tsp ginger

    Add and stir through. It will burn after a few minutes so move onto the next step straight away.

  4. Add the lamb mince, stir through

    Add the lamb mince to the pan and mix through.

  5. Cook the water out, and brown

    Add the lamb mince to the pan and stir through once. Leave a hole in the center for watter to collect and boil off while the mince browns. Occasionally mix the meat to brown different areas until there is very little steam being produced.

  6. Add curry powder, salt, turmeric, chilli, coriander and cumin

    Add in the curry powder, salt, ground turmeric, chilli, ground coriander and ground cumin. Stir-fry for a few minutes.

  7. Add tomatoes

    Tinned whole tomatoes are generally the best quality. Blend, chop or mush the tomatoes and then add to the mince. Let them cook for a couple of minutes, and you should see oil rising to the surface.

  8. Optional: If there are big pieces of lamb mince, blend with a hand mixer.

    You must do this VERY cautiously, only a handful of small bursts. Overdoing it can ruin the texture.

  9. Add 300ml water, bring to the boil, then simmer

    Mix through, scraping the bottom of the pan. Simmer while covered for 20 minutes.

  10. Remove the lid and reduce to desired consistency

    Remove the lid and let it cook to down to the desired consistency. You can do this quickly at a high heat, but you'll need to keep stirring it to avoid it burning at the bottom. Or you can do this at a medium/low heat stirring every 10 minutes or so.

  11. Taste and add more salt to your preference
  12. Add garam masala and chopped coriander and serve