Lamb keema
Serving size: Serves 10 or more
Cuisine type: IndianCooking time: More than 1 hour
Course: Lunch,
MainFavourite flavours: Lamb
Lamb keema
INGREDIENTS
2 tablespoons vegetable oil or ghee
2 medium (300g) brown onions, chopped finely
10cm piece (50g) fresh ginger, finely grated
4 cloves garlic, crushed
4-6 long green chillies, chopped finely
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 tablespoon garam masala
1.5kg lamb or beef mince
2 x 400g cans chopped tomatoes
2 cups (240g) frozen peas
2 tablespoons lemon juice
2/3 cup (200g) yogurt
chapatti, for serving
fresh mint sprigs, for serving
METHOD
Heat oil in a large heavy-based saucepan; cook onion, ginger, garlic and two-thirds of the chilli, over medium heat, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add mince, cook, stirring, until browned.
Add tomatoes; cook uncovered, stirring occasionally, for about 20 minutes or until mince is cooked through and mixture has thickened. Season with salt.
Stir in remaining chilli and peas; cook, uncovered, until peas are tender. Stir through juice and yogurt.
Serve with chapatti, fresh mint sprigs and Cucumber Raita, if desired.
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