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lamb keema with potatoes & peas


I'm not a huge fan of red meat however, on occasion I have a craving for a burger or steak with lots of mustard or bearnaise sauce. If I'm eating Asian food then it’s either lamb and potato curry, or lamb keema curry. This simple but hearty curry is very similar to chilli as its rich and intense and is delicious scooped up with flatbread or boiled white rice. I know we’re expecting an Indian summer for three weeks very soon however I'm finding it chilly right now and needed something hot and spicy for sustenance. It’s not a complicated dish to make and honestly you just throw everything in and simmer. Keema curry is another one of my favourite big batch cooking recipes as it keeps well and the flavour just gets better the next day.


Ingredients (serves 4) 500g lamb mince

4tbs oil

1 ½ tsp salt

¼ tsp ground black pepper

1 medium onion finely chopped

½ square inch crushed ginger

2 cloves crushed garlic 1 bay leaf

1 tbs ground cumin

1 tbs ground coriander

2 tsp garam masala

2 tsp chilli powder

1 tsp paprika

½ tsp turmeric

3 whole green finger chillies

½ red pepper chopped

2 medium tomatoes chopped 1 medium potato chopped

100ml water

1 small cup frozen peas


Method

Heat the oil in a pan and add the garlic, ginger and onion. Add salt and saute until translucent, but not browned. About 2 mins. Add mince and stir for about 2 mins. At this stage add the dried spices and stir through. Reduce heat to medium-low simmer, cover and cook for 5 minutes.


Uncover pan, stir through and add chopped tomatoes, pepper and potatoes, peas and whole chillies and add the water and cook for 30 minutes on low heat. Adjust salt if necessary. 


Serve with flatbread or white rice!

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