Rather excitingly I’ve been asked to design my own Keema dish to be entered into a competition. I’m sure I won’t win the competition, but hey, little old me has been asked to do something cookery related. With my track record of cooking this suggests that I’m improving!
Anyway, like me, you’re probably wondering what Keema actually is: Keema is inspired by South Asian cuisine and is used all over the world quite often as a base for many recipes. Its made with lamb mince and spices and is easy to cook. Surprisingly so, because on my first attempt I was simultaneously having a phone conversation, looking after the kids and cooking…
This is the recipe for Lamb Keema:
Preparation Time: 20 minutes
Cooking Time: Under 40 minutes
450 g lean lamb mince
2tsp sunflower of vegetable oil
1 large onion
2 garlic cloves peeled and finely chopped
1 x 2.5cm piece of fresh root ginger peeled and finely chopped
1-2 green chillies, deseeded and finely chopped
2tsp ground cumin
3 tbsp garam masala or medium curry powder
4 medium potatoes, chopped
5- 10 ml white sugar
2 tbsp tomato puree
salt and freshly milled black pepper
4 oz frozen peas
large handful of freshly chopped coriander
1. Heat the old in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
2. Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1- 2 minutes, stirring occasionally.
3. Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar tomato puree and bring to the boil. Season, reduce the hear and cook uncovered for 20- 25 minutes, stirring occasionally. Add a little water, if needed.
4. 10 minutes before the end of the cooking time add the peas.
5. Garnish with the coriander and serve with flat or naan bread, plain basmati rice or poppadoms and a selection of relishes.
Earlier this year Stacey Solomon met up with Indian chef Nisha Katona and learnt how to cook it. This is a really interesting video as it not only shows you how to cook and more importantly when Keema is cooked, but there is also a discussion about how to tailor it for kids. I’m converted, if you give it a go i’m sure you will be too. Keema is REALLY yummy, without doubt it will become a family basic regular dish.
Disclaimer: I was sent a kit to learn how to cook Keema from EBLEX