How To Cook Lamb Keema

Name: How To Cook Lamb Keema
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6

10 mins
1 hour 30 mins
easy
6

Recipe by

Jeff Baker

Ingredients

For the Lamb Keema:
500g Minced Lamb
1 large onion peeled & sliced
2 cloves Crushed garlic
20 g Ghee or clarified butter
400 ml chopped tomatoes
200 ml Rich Lamb or poultry stock
1 heaped tbls. Madras paste (homemade or I like to use Patek’s)
1 heaped tsp. Garam Masala
150 g Garden peas
Sea salt
1 tsp. corn starch mixed with a splash of cold water
For the Paste:
80g coriander seeds
40g cumin seeds
10g Malabar black pepper
10g black mustard seeds
1 cinnamon stick
20g Garam masala
15g chilli flakes
10g turmeric
4 cloves garlic
50g root ginger
20g tamarind paste
100ml sherry vinegar
75ml rapeseed oil

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Introduction

A simple yet satisfying curry that we make for team meals and it’s a firm favourite. Great served with rice or flatbreads, it also makes for a great pie filling. The homemade paste can be stored up for one month in a sealed jar in the fridge.

Method

Season the minced lamb with a sprinkling of sea salt.
Heat ½ the Ghee or butter over medium high heat in a flameproof casserole then sauté the lamb until well browned then set aside.
Add onions and garlic to the same dish with remaining Ghee and soften over medium heat until soft and lightly coloured - this will take approximately 10 minutes.
Add curry paste, tomato and stock and simmer for 5 minutes then thicken with the corn starch.
Add lamb to the gravy, cover with a lid and simmer gently for 1 hour until meat is tender.
Add peas and Garam Masala then simmer for 5 minutes.
Finally, add freshly chopped coriander.

METHOD FOR THE MADRAS CURRY PASTE:

Toast the whole spices in a dry pan over medium heat then blend to a fine powder.
Add the remaining ingredients and blend to a paste.
Heat mixture over low heat until mixture boils and oil begins to separate from the spices.
Remove saucepan from heat and allow to cool.

TO SERVE:

• Steamed basmati rice and roti breads with yoghurt and coriander relish.