This is a staple everyday dish in a traditional Indian household. It is simple to make and pleasing to the palette with the subtle flavours of the cardamom and cinnamon filtering through the lamb. The addition of potatoes is part of parcel of the dish, to break up the meaty texture as well as add flavour. Be sure to add an extra potato or two, the flavours from the Keema permeate the potatoes and will be very popular. I regularly make this dish with minced Quorn and it works beautifully.
500g minced lamb
1 medium onion finely chopped
2 tbsp vegetable oil
4 cardamom pods
1 giant black cardamom
2 cinnamon sticks
2 tsp salt
1 tsp turmeric
2 tsp roasted ground cumin
1 tsp hot chilli powder
½ tsp garam masala
2 tsp finely chopped garlic
2 tsp finely chopped ginger
2 medium sized potatoes cut into chunks
200 g chopped tinned tomatoes
8 strands of fresh coriander
200 ml hot water
1 tsp lemon juice
- Heat the oil in a non stick pan, when hot add the whole dry spices; cardamom, cloves, cinnamon, giant cardamom. Sizzle for a few seconds then add the onions and fry, stirring for a few minutes until their just turning brown.
- Add the tomatoes and cook on a low to medium heat until the water has evaporated and the oil is separating.
- Now add the minced lamb, use the back of the wooden spoon to break down the morsels of meat to prevent it from being lumpy.
- Add the garlic, ginger, chilli powder, turmeric, cumin, garam masala, and salt. Stir well to ensure the spices blend into the lamb and cook for 10 minutes with the lid on the saucepan.
- Add the potatoes and the water to the pan stir well, cover with the lid and simmer gently for 10 minutes or until the potatoes are cooked.
- Remove from the heat, garnish with the freshly chopped coriander and lemon juice and serve with chapattis, naan bread or some fluffy Pilaf rice.
Cooks tip 1: The potatoes can be substituted for sweet potato if preferred.
Cooks tip 2: If you want a very thick consistency reduce the level of water.
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.