Mutton keema
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a main or 6 as a side
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
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.
