A very popular snack food in India is a paper plate of Keema (curried minced lamb) with Paratha bread. The curry often includes potato and peas, but sometimes is actually more gravy than anything else. This version is a bit more substantial with the two veg included, but the ideal accompaniment is still paratha or roti. It is quite a hot curry, so just reduce the amount of chilli to make it a bit milder.
01.
Ingredients
250g Minced Lamb
1 large Onion, finely chopped
1tbs Garlic/Ginger paste
4 Green Finger Chillies, chopped
2 Tomatoes, chopped
1 medium Potato, cut into small dice
100g Garden Peas
4tsp Karachi Curry blend
1tsp Kashmiri Chilli powder
1tsp Turmeric powder
2tsp Garam Masala
02.
Method
Heat some coconut oil, sunflower oil or ghee in a deep, heavy frying pan, then add the onion and the garlic/ginger paste. Saute this for 15 minutes, until it starts to colour, then add the tomato and keep sauteeing for another 5 minutes. Now add the potato, and sautee for another 10 minutes. Keep an eye on the pan, making sure the potato doesn’t stick; don’t be frightened to add a splash of water if needed. Add the minced lamb, and stir until it is nicely coloured. Now add the chilli and the spices, and give everything a really good stir, letting it sizzle a little bit before adding water and the garden peas. Go easy with the water, as you can always add a drop more when you need; the curry needs a little gravy but it should be relatively dry. Cook the curry for half an hour on a low heat, and garnish with plenty of fresh coriander when serving.
