Keema is a traditional Indian dish, using minced-lamb with peas or potatoes and spices. Our version uses Bhuna, which is a medium heat, and gives a beautiful balance of flavour and spice.
2 tbsp vegetable oil
1 onion, peeled and finely diced
2 cloves of garlic, peeled and grated or minced
4 cm of ginger, finely grated
4 tsp of Bhuna
400g tin of chopped tomatoes
500g of minced lamb
500ml of chicken or lamb stock
250g petit pois peas (defrost before use)
Handful of coriander, roughly chopped
Handful of mint, roughly chopped
- Heat the oil in a large saucepan over a medium-high heat, and add the onions, soften them for about 10 minutes and allowing them to slightly darken & caramelise. Add garlic and ginger, stirring for a minute.
- Add 3 tsp of the Bhuna spice blend and cook for a minute (add a splash of water if you are worried about burning the spices).
- Add the chopped tomatoes, give it a stir and let it come to a gentle simmer. Allow to cook for 10-15 minutes, until it has thickened.
- Add the lamb mince and the stock, allow to bubble and the turn down the heat to medium/medium-low, and allow to simmer partially covered for about an hour, until the sauce has thickened.
- Have a taste, and add salt to taste
- Add in the additional 1 tsp of Bhuna and the peas, stir thoroughly and heat through for another couple of minutes.
- Finish by mixing in the coriander and mint just before serving.
- Serve with rice and Bhuna raita.