This spiced keema is my go-to uni meal prep. It’s delicious, speedy and versatile – mix it with rice, pasta and potatoes, or toast it between two cheesy parathas.
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Serves
6
Garlic Cloves
Fresh Ginger
Onion
Lamb Mince
Garam Masala
Curry Powder
Chilli Powder
Ground Cumin
Ground Turmeric
Tomato Purée
Vegetable Oil
TO SERVE
Fresh Coriander
Green Chilli
Roti
Mixed Salad Leaf
Raita
Mango Pickle
Serves
6
Garlic Cloves
Fresh Ginger
Onion
Lamb Mince
Garam Masala
Curry Powder
Chilli Powder
Ground Cumin
Ground Turmeric
Tomato Purée
Vegetable Oil
TO SERVE
Fresh Coriander
Green Chilli
Roti
Mixed Salad Leaf
Raita
Mango Pickle
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Step 1.
Finely chop or grate the garlic and ginger and dice the onion. Heat a large frying pan over a medium heat, pour in the oil, then add the garlic and ginger and fry gently until caramelised.
Step 2.
Carefully tip in the chopped onion, along with a pinch of salt and a few cracks of black pepper. Cook for 5-10 mins until translucent, then add the mince to the pan and cook for around 7-10 mins until browned.
Step 3.
Add all the spices and allow the powders to cook in the oils and infuse with the minced meat for another 5 mins.
Step 4.
Squeeze in the tomato purée and a splash of water, stir until thickened. Season to taste with salt and pepper, if needed.
Step 5.
Serve garnished with coriander leaves and chopped green chillies, if you like. Eat alongside paratha or roti, and side salad, raita, and onion or mango pickle.
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