Recipe

Lamb keema

Nov 29, 2010 1:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 10
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Ingredients

Lamb keema
  • 2 tablespoon vegetable oil or ghee
  • 2 medium brown onions, finely chopped
  • 10cm piece fresh ginger, finely grated
  • 4 clove cloves garlic, crushed
  • 6 long green chillies, finely chopped
  • 1 tablespoon cumin seeds
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1.5 kilogram lamb or beef mince
  • 4 400 gram cans chopped tomatoes
  • 2 cup frozen peas
  • 2 tablespoon lemon juice
  • 2/3 cup (200 grams) yoghurt
  • chapatti, to serve
  • raita, to serve
  • fresh mint sprigs, to serve

Method

Lamb keema
  • 1
    In a large heavy-based saucepan, heat oil over medium; cook onion, ginger, garlic and two-thirds of the chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add mince, cook, stirring, until browned.
  • 2
    Add tomatoes; cook uncovered, stirring occasionally, about 20 minutes or until mince is cooked through and mixture has thickened. Season with salt.
  • 3
    Stir in remaining chilli and peas; cook, uncovered, until peas are tender. Stir through juice and yoghurt.
  • 4
    Serve with chapatti, fresh mint sprigs and raita, if desired.

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