This lamb keema recipe appeared in last month's Sainsbury's magazine in a feature on chef and author Rinku Dutt, with recipes from her first cookbook Kolkata: Recipes from the Heart of Bengal.
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There's already a delicious turkey keema curry recipe here on Felly Bull...and lamb samosas is one of my favourite Indian starters, so this was definitely a recipe that needed to be made! It's a great dish to serve when entertaining as it goes so well with other dishes.
Tips
- Get ahead - prep the keema to the end of step 4 the day before. Continue from step 5 so that the peas are vibrant.
- This lamb keema recipe can easily be adapted if you’re cooking for less or more people.
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Ingredients
- 2 tbsp rapeseed oil
- 2 bay leaves
- 1 onion, finely chopped
- 1 tsp sugar (any type)
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 medium potato, cut into 1.5cm cubes
- 500g lamb mince
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 green chilli, diced
- 1 medium tomato, cored and finely chopped
- 1 tbsp tomato purée
- 1 tsp freshly ground black pepper
- 100g frozen peas
- 1 tsp fine sea salt
- 1 tsp garam masala
- 1 tbsp finely chopped coriander, to garnish
Instructions
- Heat the oil in a large heavy-based pan, over a medium high heat. When hot, add the bay leaves and, after 30 seconds, add the chopped onion. Stir well, cook for 1 minute then add the sugar, cook for a further 3 minutes until the onions are translucent.
- Add the garlic and ginger and cook, stirring for 2 minutes. Then add the potato and cook for 4 minutes, stirring, until the potato starts to go translucent on the sides.
- Increase the heat to high, add the lamb and break up with a spoon, taking care not to break the potatoes. Once the lamb has started to brown, add the turmeric, cumin, coriander, and chilli. Stir gently for 2 minutes.
- Add the chopped tomato, tomato purée and pepper, mixing thoroughly. Cook for 4 minutes more - the juices should start to release from the ingredients.
- See Tips to 'get ahead', if preparing ahead. Reduce the heat to low and mix in the peas, salt, garam masala and 100ml water. Cover and simmer for 15 minutes. Remove the lid and stir well, making sure excess liquid has evaporated and the mince is in a minimal but richly flavoured sauce. Transfer to a serving dish and garnish with the chopped coriander.
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Lamb Keema
Ingredients
- 2 tbsp rapeseed oil
- 2 bay leaves
- 1 onion finely chopped
- 1 tsp sugar any type
- 3 cloves garlic crushed
- 1 tbsp fresh ginger grated
- 1 medium potato cut into 1.5cm cubes
- 500g lamb mince
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 green chilli diced
- 1 medium tomato cored and finely chopped
- 1 tbsp tomato purée
- 1 tsp freshly ground black pepper
- 100g frozen peas
- 1 tsp fine sea salt
- 1 tsp garam masala
- 1 tbsp finely chopped coriander to garnish
Instructions
- Heat the oil in a large heavy-based pan, over a medium high heat. When hot, add the bay leaves and, after 30 seconds, add the chopped onion. Stir well, cook for 1 minute then add the sugar, cook for a further 3 minutes until the onions are translucent.
- Add the garlic and ginger and cook, stirring for 2 minutes. Then add the potato and cook for 4 minutes, stirring, until the potato starts to go translucent on the sides.
- Increase the heat to high, add the lamb and break up with a spoon, taking care not to break the potatoes. Once the lamb has started to brown, add the turmeric, cumin, coriander, and chilli. Stir gently for 2 minutes.
- Add the chopped tomato, tomato purée and pepper, mixing thoroughly. Cook for 4 minutes more - the juices should start to release from the ingredients.
- See Notes to 'get ahead', if preparing ahead. Reduce the heat to low and mix in the peas, salt, garam masala and 100ml water. Cover and simmer for 15 minutes. Remove the lid and stir well, making sure excess liquid has evaporated and the mince is in a minimal but richly flavoured sauce. Transfer to a serving dish and garnish with the chopped coriander.
Notes
- Get ahead - prep the keema to the end of step 4 the day before. Continue from step 5 so that the peas are vibrant.
- This lamb keema recipe can easily be adapted if you’re cooking for less or more people.
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