Lamb Keema

Lamb Keema curry is a traditional, spiced curry that blends flavours of garlic, chilli, cumin, cinnamon, cardamom and coriander to create a dish full of flavour and aroma. I saw one of my favourite Indian chefs Cyrus Todiwala cook Keema at the Abergavenny food festival a few years back with Ffion when he signed his book to her. That day Cyrus cooked Kheema ghotala curried minced meat scrambled with egg.

Keema is quick, simple and nutritious meal

Ingredients

2 Onions diced

1 Tbsp Oil (I used ghee)

500g minced lamb (you can use beef) I always use grass fed.

inch of ginger

4 garlic cloves

2 green chillis

1 tbsp garam masala ( contains cumin, coriander, cloves, cardamom seeds, Kashmir chillis, turmeric)

150g frozen peas

80g lentils

400g tin chopped tomatoes

Method

Heat the oil and saute the diced onion, garlic, ginger and green chillis. Add the spice mix and cook for a further 5 minutes, add the minced lamb and cook for about 7-8 minutes until coloured. Stir in the lentils and chopped tomatoes and simmer for around 15 minutes until the lentils are almost cooked if the sauce drys add some water. Add the frozen peas and heat through.

Serve with pilau rice, Naan bread or parathas, minted yoghurt and fresh coriander leaves to garnish.

As with the majority of my cooking there will always be loads leftover and that is the case with the keema. I will be using what is left to make a spicy shepherds pie, I may do a swede and carrot mash topping rather than the normal potato one.