lamb keema.
Originates from India, keema, meaning minced meat.
Ingredients:
1lb ground lamb.
1 tbsp ginger garlic paste.
2 tsp garam masala.
1 tbsp chili powder.
1/2 tsp ground black pepper.
1/2 tsp tumermic powder.
kosher salt.
2 tbsp ghee.
1 red onion, chopped.
1 bay leaf.
1 black cardamom pod.
2 green cardamom pod.
1 cinnamon stick.
2 cloves.
2 tbsp whole milk yogurt.
1 tbsp butter.
1 tsp kasuri methi.
chopped coriander leaves.
lemon juice.
masala:
1 red onion, chopped.
1 cup chopped tomatoes.
1 tbsp ginger garlic paste.
1 tsp cumin seeds.
1 tsp coriander seeds.
1 tsp fennel seeds.
3 dried red chillies. (guntur chili.)
1 bird’s eye chili, chopped.
1 handful coriander stems.
2 tbsp ghee.
kosher salt.
Equipment:
saucepan.
sauté pan/wok.
blender.
Yield:
Execution:
marinate.
Combine lamb with ginger garlic paste, garam masala, turmeric powder, and chili powder, season to taste with salt.
Allow to marinate in a fridge, covered for 30 minutes - 1 hour.
“Ginger garlic paste”: 1:1, ginger and garlic, crushed and mixed using a mortar and pestle.
2. masala.
Heat ghee in a wide saucepan over medium heat, add coriander, cumin, fennel seeds and chilies, cook until bubbling and aromatic.
Add the onions, ginger garlic paste and bird’s eye chili, reduce heat to medium low and allow to cook until browned and caramelized, roughly 15-20 minutes, stirring constantly.
Add the tomatoes and increase the heat to medium, stirring often until the tomatoes have broken down and released their liquid. Add a pinch of salt to help draw the moisture out of the tomatoes.
Reduce the heat to low and cover, cook for 30-45 minutes, stirring occasionally, or until the tomatoes have completely broken down and the masala has thickened.
Cut the heat, transfer the masala to a blender and blitz until smooth, set aside.
3. lamb.
Place a sauté pan or wok over a medium flame, add ghee alongside a cinnamon stick, green cardamom, black cardamom, bay leaf and cloves.
Sauté until aromatic, add onions and cook until translucent.
Add the ground lamb, increase the heat to medium-high, cook for roughly 10 minutes while stirring continuously, or until all the water has been evaporated and the lamb begins to fry in its own fat.
Cook until the meat has become slightly browned and crisp.
Add the masala and simmer together for 10 minutes.
Add 2 cups of water, bring to a boil, reduce to low heat and simmer, covered for 30 minutes, stirring occasionally.
Add kasuri methi, a pinch of garam masala, yogurt and butter, cook for an additional 5 minutes uncovered.
Season to taste with lemon juice and salt.
Serve alongside rice, naan, pav, roti, etc.