Keema mattar

This is essentially Indian spiced minced lamb and it truly is delicious. The spices blend DSCF3340perfectly with the yoghurt to give a rich, deep dish. There seems a lot to do when you look at the recipe but it’s dead easy and it’s worth it.

I like to eat keema with steamed boiled potatoes and broccoli but you could have it with rice or breads.

Wot u need
1 large diced red onion
1 tsp ginger paste
2 tsp garlic paste
1 tbsp oil (I use mustard oil)
whole spices
2 bay leaves
3cms cinnamon stick
8 green cardomoms
10 black peppercorns
powder spices
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder

4 tbsp tomato pure
5 green finger chillies
4 tbsp natural yoghurt (Greek)
500g minced lamb

1 mug frozen peas
1 tsp garam masala
Bunch choppd coriander

Wot u do
Heat oil in a wok or pan and add whole spices. They will splutter and smell lovely in seconds. Smash about a bit then wait a few seconds and remove cardamom and peppercorns. Add onion, garlic and ginger. Cook off on medium heat until everything browned – much more than translucent a real golden caramel look is what’s required here. Add powdered spices and cook off for three mins. Add tomato puree and simmer for five mins. Add chillies, yoghurt and mince and stir rapidly. Add 1/2 mug hot water, simmer for 10 mins covered – I use a cartouche but a lid is fine. Stir in garam masala, chopped coriander and peas (and potatoes if used) and add salt to taste.

Serves: 4

Top tip: Add tbsps water here and there if things looks lumpy.

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