Lamb Keema

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.

photo 2

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)

1 onion, finely chopped or whizzed up in the food processor
– 1 clove of garlic, ditto
– a tin of chopped tomatoes
– a 3cm long piece of fresh ginger, peeled and grated
– 1 bird’s eye chilli, finely sliced
– 1 teaspoon of garam masala
– a handful of chopped fresh coriander,
– 500g of mince lamb
– 250g of frozen peas
– 250ml of boiling water
– juice of half a lime,.

Heat some oil in a big saucepan and chuck in the onion and garlic. Cook over a high heat until golden brown, stirring. Then turn the heat down quite low and add the spices, ginger, chilli, tomatoes, a few big pinches of salt and the coriander if you want it. Stir it all together, then add in the mince.
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.



One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s