Try this mutton keema, then check out our turkey keema curry, keema pav, keema pie and more easy Indian recipes.
Ingredients
- vegetable oil 4 tbsp
- green cardamom pods 2
- cassia bark 2½cm piece
- dried red chillies 2
- Indian bay leaves 2 small
- onion 1 medium, finely chopped
- garlic paste ½ tsp
- ginger paste 1 tsp
- mutton or lamb mince 500g
- ground coriander 1 tsp
- whole cumin seeds ½ tsp, toasted and crushed
- chilli powder ¼ tsp
- ground turmeric ½ tsp
- tomato purée 1 tbsp
- lemon juice 1 tbsp
- mint leaves to serve
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 380
- Fat 28.5g
- Saturates 8.6g
- Carbs 4.5g
- Sugars 3.1g
- Fibre 2.3g
- Protein 25.1g
- Salt 1.2g
