LAMB KEEMA

KEEMA IS A FAMILY-FRIENDLY LAMB MINCE CURRY.

Keema is a subtly spiced lamb mince curry made with earthy and warming spices that even young children will enjoy. This is a simple one-pot recipe that can be cooked in 40 minutes, and is delicious served with rice and a simple salad of finely sliced cucumber, carrot, and red onion. Using mince meat makes this an economic answer to the nightly question of dinner.

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RECIPE DETAILS

Serves: 4
Cooking time: 40 minutes.
Dietary Style: Gluten Free. See the recipe for dairy free substitutions.

INGREDIENTS

• 2 tbsp ghee
• 500 gms lamb mince
• 1.5 tsp fine pink salt
• .5 tsp fine white lake salt
• 2 tsp fennel powder
• 1 tsp ginger powder
• 2 tbsp minced ginger
• .5 tsp red chilli powder
• .3 tsp turmeric powder
• 3 tsp coriander powder
• 2.5 tsp cumin powder
• .5 cup yoghurt
• 3/4 cup water
• 1 tsp garam masala
• fresh coriander to taste

1. For a dairy free substitute, use coconut oil in place of ghee, and coconut yoghurt in place of cow's milk yoghurt.

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METHOD

How to make our family-friendly lamb keema recipe.

STEP 1

In a large bowl, combine the lamb mince with the yoghurt and all of the salts and spices, except for the garam masala and the fresh coriander. These we add at the end of the cook. Mix the lamb, yoghurt, and masala thoroughly and then pop in the fridge for at least 30 minutes to marinate before cooking.

STEP 2

In a pressure cooker or heavy bottomed pot, heat the ghee and add the marinated lamb mince. Brown off for a little while, around five minutes, on a high heat until the edge of “rawness” is taken out of the meat. Add the water, and set the pressure cooker to high heat. Once the pressure cooker whistles twice, turn the heat down to low and let it putter away for around 20 to 25 minutes. At this point, turn off the heat and let the pressure cooker depressurise on its own. (See step 4 for cooking instructions in kitchens without a pressure cooker.)

STEP 3

Release the lid of the pressure cooker and add the garam masala, stirring through for a few minutes. Serve the keema topped with fresh coriander. You can also chop fresh coriander some and stir it through the keema at the last minute before serving.

STEP 4

If you don’t have a pressure cooker, then use a heavy-bottomed pot. Brown the meat in the ghee in the pot, add the water, and then set to high heat. Cook stirring on high heat for around 10 minutes. Add more water if the keema starts to stick. After the initial 10-minute high heat cook, turn the temperature down to a low and continue to cook for another 30 to 40 minutes, stirring occasionally to make sure the keema doesn’t stick.

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LEARN MORE ABOUT
LAMB KEEMA

What if I don’t have lamb mince?

You can use another type of mince if you can’t find lamb, or find it to be too expensive or fatty. My suggested alternative would be a 50-50 pork and beef mince mix.

What is keema?

Keema is a meat-based curry made using minced meat. There are many versions of keema around the regions of India. This is a traditional Kashmiri recipe from my family kitchens

Can I make dairy-free keema?

Yes you can make a dairy-free version of this lamb keema recipe. Simply replace the ghee and cow’s milk yoghurt with coconut oil and coconut yoghurt for a dairy-free alternative.

What do I serve with keema?

Lamb keema is a rich meal, and is best served with simple accompaniments. I serve it with rice, a simple yellow dal, and a freshly cut salad of cucumber, carrot, and red onion drizzled with fresh lime juice and a sprinkle of salt.

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