A favourite version of Lamb Keema from the excellent ” Mowgli Street Food” by Nisha Katona. I sometimes double up the quantities and freeze some.
Ingredients
- 80 ml vegetable oil
- 2 white onions finely diced
- 5 cm piece fresh root ginger peeled and grated
- 3 garlic cloves minced
- 500 g lean lamb mince
- 200 g canned chopped tomatoes
- 200 g canned chickpeas/garbanzo beans drained and rinsed
- ¼ tsp ground turmeric
- ¼ tsp Chilli powder
- 2 tsp ground cumin
- 2¼ tsp garam masala
- 1 tsp salt
- 2 tsp sugar
- 50 g frozen peas
- 1 large green chilli deseeded and finely sliced
- ½ small bunch fresh coriander/cilantro roughly chopped
Servings:
Instructions
- Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the diced onions, ginger and garlic and fry for 6 minutes until the onions are translucent and soft.
- Add the minced lamb and fry for a further 5 minutes or until the lamb is coloured all over, breaking up any large lumps with a fork. Add the canned tomatoes, chickpeas, ground turmeric, chilli powder, ground cumin, garam masala, salt, sugar and 200 ml water and bring up to the boil.
- Reduce the heat to low, cover and cook gently for 50–60 minutes, stirring occasionally and adding more water if necessary.
- Five minutes before the cooking time is finished, add the frozen peas and sliced green chilli. Once the peas are cooked, check for seasoning and add more salt if necessary. You can set aside some for freezing at this point if you like. Finish by stirring through the fresh chopped coriander just before serving.
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