Its been so lovely and warm for the past three or four weeks, food & dinners are often after thoughts or quick, especially in the heat we’ve been having these past few days. Which is when I often cook curry. But I wasn’t in the mood for all the chopping, finding the correct spices, marinating. So Lamb Keema was perfect – its quick, easy & so so tasty.
As my ‘cookery books’ groaning shelves clearly demonstrate, I have A LOT of curry books. But the Lamb Keema I always turn to is from Nigellas “Feast” – a great read, more, I think, than just a ‘cookery book’. I need to remember to re-read, to get the full benefit of the book. It goes through a Year of feasts that we celebrate – Easter, Passover, Valentines, Birthdays, Anniversarys, the obvious Christmas and New Years feasts, she even has a lovely poignant section on ‘Funeral Food’ – odd but what she writes is so so true. And a clever approach to a cookery book I think – it is these celebrations that we make the effort for when cooking & baking, and turn to cookery books for inspiration. Nigel Slater tries much the same thing in “Kitchen Diaries”, but didn’t divide it into ‘Feasts” or “Celebrations”, rather just the months of the year. I loved reading it but then promptly forgot what section or month he cooked a particular meal – I’m not sure it works as well as Feast in that regard.
The Keema actually has very little in it, bar some simple strong flavours.The frozen peas work really well too.
Makes 4 servings (and freezes well)
Stir it around, using your spoon to break up the meat, then add the peas and stir again. After a couple of minutes, pour in the boiling water and bring the pan back to the boil. Then turn it down to a low simmer and cook for 20-30 minutes.
We had it with Chapatis rather than Rice, & a big dollop of Greek yogurt before its heavily scattered with chopped fresh corriander, & a squeeze of lime. So so good.