Name: Mutton keema
Total time: 40 min
Yield: Serves 4 as a main or 6 as a side
Cuisine: Indian
Ingredients: 4 tbsp vegetable oil; 2 green cardamom pods; 2½cm piece cassia bark; 2 dried red chillies; 2 small Indian bay leaves; 1 medium onion finely chopped; ½ tsp garlic paste; 1 tsp ginger paste; 500g mutton or lamb mince; 1 tsp ground coriander; ½ tsp whole cumin seeds toasted and crushed; ¼ tsp chilli powder; ½ tsp ground turmeric; 1 tbsp tomato purée; 1 tbsp lemon juice; mint leaves to serve

4 tbsp vegetable oil
2 green cardamom pods
2½cm piece cassia bark
2 dried red chillies
2 small Indian bay leaves
1 medium onion
finely chopped
½ tsp garlic paste
1 tsp ginger paste
500g mutton or lamb mince
1 tsp ground coriander
½ tsp whole cumin seeds
toasted and crushed
¼ tsp chilli powder
½ tsp ground turmeric
1 tbsp tomato purée
1 tbsp lemon juice
mint leaves
to serve

Method

step 1
Heat the oil in a non-stick pan over a medium-high heat and briefly toast the cardamom pods, cassia bark, dried chillies and bay leaves. Immediately add the onion and cook for 1 minute, stirring, then add the garlic and ginger pastes and cook for a further minute.
step 2
Add the mutton or lamb, breaking up any clumps with a wooden spoon. Sprinkle in the ground coriander, cumin seeds, chilli powder and turmeric. Cook, uncovered, until all the liquid from the mince has evaporated. Add 100ml of just-boiled water, the tomato purée and ¾ tsp of salt, and stir everything together.
step 3
Bring the mixture to the boil, then cover with a lid and simmer for 15 minutes. Uncover and continue to cook over a medium-high heat until almost all the liquid has been reduced. Remove from the heat, stir in the lemon juice and scatter with the mint before serving.