← Nouns Cooking · Indian

Ingredients

• 3 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 Bay leaves (optional)
• 1 large onion, finely chopped
• 5 cloves Garlic, crushed
• 3 cm piece Ginger, finely grated
• 2 Green chilli, chopped
• 500 g lamb or beef mince
• 2 Tomato, finely chopped
• 1½ tsp Ground coriander
• 1 tsp Kashmiri chilli powder
• ½ tsp Ground turmeric
• 1 tsp salt, or to taste
• 2 tbsp plain yogurt, whisked
• 150 ml Water
• 200 g frozen peas
• ½ tsp Black pepper, freshly ground
• 1 tsp Garam masala
• 3 tbsp Coriander (cilantro), chopped
• 1 tbsp lemon juice (optional)

Method

1. Heat the oil in a wide pan over medium heat. Add the cumin seeds and bay leaf and let them sizzle for 30 seconds, then add the onion and cook for 8–10 min until golden brown.
2. Stir in the garlic, ginger and green chillies and fry for 1 minute until fragrant.
3. Turn up the heat, add the mince and cook for 6–8 min, breaking it up with a spoon, until browned and any liquid has cooked off.
4. Add the tomatoes, ground coriander, chilli powder, turmeric and salt. Cook for 5 min, stirring, until the tomatoes have melted into the meat.
5. Stir in the yogurt, then the water. Cover and simmer gently for 10 min.
6. Add the peas, pepper and garam masala, cover again and cook for 5 min, until the peas are tender and the keema is thick rather than soupy.
7. Stir through the coriander and lemon juice, taste for salt and serve with roti, paratha or buttered pav.

Tips

• Let the mince properly brown and sizzle before the tomatoes go in: that’s where the deep, meaty flavour comes from.

Sources

Written in our own words after cross-checking these recipes:

Tea for Turmeric BBC Good Food Archana's Kitchen