Refresh
    Lamb Keema.

    Lamb Keema is an aromatic Dish in itself. Versatile it can also be used in different manners like being spread upon a Naan or be the filling of a Pastry, Samosas, or even a Pie. Made with spiced Lamb Mince, served with Raita it is simply comfort Food to enjoy.

    Putting it all Together
    Lamb Keema.
    Timing
    • Preptime: 15-20 minutes.
    • Cooktime: 30 to 45 minutes.
    • Servings: 2-4 portions
    Ingredients

    Lamb Mince 400g to 500g.

    A dozen or more of Cherry Tomatoes.

    2 Tablespoons of Tomato Purée.

    Fresh Ginger, about 3 to 4 cm, peeled and grated.

    Spring Onions, 4 to 5, sliced.

    Peas, Garden Peas or Petit Pois 300 to 350g.

    A little Groundnut Oil.

    A good pinch of Turmeric, up to a tablespoon.

    1 Teaspoon of Mild Chilli Powder.

    A good pinch of Ground Cumin. Or Cumin Seeds.

    1 or 2 Garlic Cloves, peeled and chopped.

    1 bunch of fresh Coriander chopped.

    Greek Yogurt 300 to 450ml.

    1 large White Onion.

    2 to 4 Garlic and Coriander Naans.

    Optional: 1 chopped Red Chilli deseeded.

     

    Steps

    First brown the Lamb Mince in a little Groundnut Oil with the peeled chopped White Onion and the chopped Garlic. Add the Cumin Seeds if using.

    Add the Spices at that point to smoke them a little, Turmeric, grated Ginger, Chilli Powder, and Cumin Powder if not using the seeds ones.

    Stir before adding the sliced Spring Onions and chopped Red Chilli (if you want a spicy Keema for the Chilli can be optional).

    Wait about 5 minutes before adding the Lamb Stock, 500ml or about a pint of it. Stir again gently and just put the heat down to a simmering temperature. 

    When the Lamb Keema has reduced a little, add the Tomatoes and the Tomato Purée. Let it simmer to get the full flavours working together in a beautiful blend, 30 minutes at least, low heat.

    Prepare the Raita meawhile.

    Pre heat the oven to put your Naans in. They will not take long to cook (5 to 12 minutes).

    When the Naans are ready, it time to serve and enjoy the Lamb Keema: either spread upon the Naans or dished inside bowls where the Naan Breads can be dipped in.

    Any leftover of a Lamb Keema can be kept for the following for Lunch to be used in a Pasty.

     

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