So this is a warming bowl of comfort… and even though it’s January and the entire world is on a detox AGAIN… I feel like one needs comfort, warmth and pampering in the way of good nutritious food…Curry is the way to go for me…
There’s something about the colours and aromas of spices… they immediately send streams of happiness and wonderful memories down my body, it’s incredible… I think the colours play a big part in this… they just make you feel so much better!
This dish is a childhood favourite of mine… my mum makes the BEST kheema… ( apparently everyone’s mum does!)… but my mums is the best… And right now I have the pleasure of eating hers because she’s here with us! So WIN WIN!:) If you need a comparison, I would say it’s pretty close to a bolognese… minced meat.. only the base is onions and spices .. there are no other veggies in this apart from the sweet green peas… I love the addition of this as it balances out the spices and the deep rich flavours of the lamb… You could also do this with chicken or beef… or even pork perhaps or a mix of two… For me, the lamb really is the best option though
Serve with fluffy white basmati rice or chapatis or Naan bread… even on it’s own if you’re trying to avoid the carbs right now ( really?)
- 500 gr lamb mince
- 1 large onion finely chopped
- 2 cloves garlic, minced
- 1 thumb sized piece ginger, grated
- 1 bay leaf
- 1 can tinned crushed tomatoes (400 gr)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
- lemon juice
- fresh coriander for garnish
- In a large heavy bottomed pot, heat 2 tablespoons sunflower or vegetable oil. Add the chopped onions. On a medium heat, brown the onions gradually.. do not burn or brown too much.. you should start seeing them caramelize slightly. When they reach this pout ( takes about 8 minutes), add the ginger, garlic, bay leaf. Allow the aromas to release and the garlic to cook. Then add the minced lamb. Increase the heat slightly and keep the meat moving around int he pot, separating it. Allow the meat to brown nicely. This should take about 7-8 minutes.
- Add the tomatoes. Add the spices. All this to cook down for 10-12 minutes on a low-medium heat.
- Season and add a splash of lemon juice.
- Turn off the heat. Serve garnished with fresh coriander.
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