CLASSIC KEEMA CURRY WITH POTATOES & PEAS
Description
I love this classic dish - it has all the flavour of a good lamb curry, only quicker to cook. And I’m all for #quickandeasymeals!
Its such a family favourite and one that many Indian families enjoy with rice or hot rotis, paratha or naan bread.
Options: You can make a few variations- with potatoes and peas or just peas. Or you can add boiled eggs to the garnish, which is absolutely yum. The consistency can be a little more loose if you want to eat it with rice or keep it drier if its with rotis.
Any leftovers? perfect to stuff home made naan or parathas - just make sure you have dried off all the water first.
Watch my quick YouTube video to see it being made
Ingredients
Whole spices
Dry spices
Other ingredients
METHOD
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Finely chop the onion, garlic ginger, coriander stalks and chilli in a food processor or by hand.
Heat oil in a heavy bottom pan. When the oil is hot add cumin seeds,cloves, green and black cardamoms, cinnamon stick and bay leaves.
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Add the chopped onion mixture once the cumin seeds are crackling, reduce to medium heat and saute till golden.
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Add the mince lamb and break it down, browning it thoroughly.
Add the tomatoes, and tomato paste and mix well.
Now for the dry spices - Add them all in and continue to mix. The colour will begin to darken.
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Add the potatoes and peas, mix and cover. Cook for 20/25 mins till the potatoes are tender.
At this stage you can saute until its drier to eat with your choice of rotis, naan or parathas. Or add a little more water if you want to serve it with rice.
Garnish with coriander (and optional two boiled eggs which have been quartered and placed on top.
Guaranteed your family will be asking you for repeats on this one! Mine always do!
