Keema

Ingredients

• 500g ground lamb, or minced mutton
• 30ml vegetable oil
• 1 large onion, minced fine
• 20g ginger, minced
• 10g garlic, minced
• 4g ground coriander
• 3g ground cumin
• 2g ground turmeric
• 2g Kashmiri chilli powder
• 1g ground cardamom
• 6g fresh curry leaves, torn
• 150g peas, fresh or frozen
• 2 large potatoes, diced small
• 200ml water
• 10g fine sea salt
• 3g Tellicherry black pepper
• 15ml fresh lemon juice
• 15g fresh cilantro, chopped

Method

1. 1
   Heat oil in heavy-bottomed pan; render minced onion until pale, 4 minutes.
2. 2
   Add ginger and garlic; bloom 90 seconds over medium heat.
3. 3
   Add ground spices and curry leaves; toast 2 minutes, stirring constantly.
4. 4
   Break up ground lamb and add to pan; render over medium-high heat until browned, 8–10 minutes.
5. 5
   Add diced potatoes and water; bring to simmer, season with salt and pepper.
6. 6
   Cook 20 minutes until potatoes are three-quarters tender; add peas and cook 5 more minutes.
7. 7
   Finish with lemon juice; taste and adjust seasoning.
8. 8
   Serve hot with paratha, rice, or naan, garnished with fresh cilantro.