Keema Lamb

I love Madhur Jaffrey as her recipes are every bit as good as my mum’s; however, whilst my mum never measures anything, Madhur’s recipes are all quantified – this is good news to a pedantic “cooking by numbers” sort like me. This is an economical way to stretch out some minced lamb. Blitzing the onions, garlic and onions in a food processor cuts down on tears and time. I like to serve this with Madhur’s recipe for mustard seed greens (see recipe) and lots of brown rice to soak up all those spicy juices.

115g (4oz) onions, peeled and roughly chopped
5-6 large cloves garlic, peeled and coarsely chopped
5cm (2 inch) piece fresh ginger, peeled and coarsely chopped
4 tablespoons vegetable oil
1/2 tsp chilli powder
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1/2 tsp turmeric powder
200g (7oz) chopped tomatoes
560g (1 1/4 lb) minced lamb
1 1/4 tsp salt
2 tsp garam masala
4 tbsp natural yoghurt
2 tbsp lime juice
1 fresh hot green chilli, chopped
6 tbsp coarsely chopped green coriander
140g (5oz) peas, fresh or frozen


1) Blitz the onions, ginger and garlic in a food processor
2) Heat a small heavy based frying pan and add the cumin and coriander. Toast for about 5 minutes without burning, until they give off a light aroma. Grind in a coffee grinder or a pestle and mortar.
3)Heat the oil in a wide, non-stick pan and when hot add the onion/garlic/ginger mixture and stir and fry until golden.
Add the chilli powder, cumin powder, coriander powder and turmeric. Stir and add the tomatoes and yoghurt. Cook over a high heat until the tomatoes are soft.
4) Add the meat, salt and garam masala. Stir breaking up any lumps for a couple of minutes.
5) Add 250ml (8fl oz) water. Stir and cover with a lid. Simmer for around 25 minutes on a low heat.
6) Add the lime juice, green chilli, coriander and peas. Stir and simmer for a further 5 minutes and serve.


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