lamb keema | rick stein recipe
Lamb Keema
recipe courtesy of Rick Stein
serves around 4 ppl
INGREDIENTS
5 tbsp vegetable oil (3 for the lamb mince and 2 if adding the lamb liver)
1 tsp cumin seeds
1 tsp chilli flakes
3 large onions, diced
500g lamb mince
100ml thick Greek-style yoghurt
50g ginger, finely grated
8 garlic cloves, finely chopped
1 tsp turmeric
4 fresh green chillies, roughly chopped, without seeds
1 tsp salt
Handful of fresh coriander, chopped
Note
The original Rick Stein recipe includes the following ingredients. Additional instructions to incorporate the lamb liver follows the method below.
200g lamb’s liver, membrane removed, cut into 3cm pieces
¾ tsp toasted ground cumin seeds
Juice of 1 lime
Handful of fresh coriander, chopped
Method
Instructions
Heat 3 tablespoons of the vegetable oil in a heavy-based saucepan or karachi set over medium heat and add the cumin and chili flakes
Fry for 30 seconds until fragrant, then add the onions and fry for 10-15 minutes until softened and golden brown
Combine the mince with the yogurt, ginger, garlic and turmeric and mix well, then add to the pan of onions and fry for 10 minutes, or until browned
Add the green chillies, salt and enough water to cover the mince***
Simmer, uncovered, for about 10-15 minutes, until the mince is cooked and the sauce is reduced and thickened
Add the chopped coriander
*** I only add about half a cup of water as I feel the amount of water needed to cover the mince leaves the keema with too much liquid at the end.
Instructions for lamb liver
Heat the remaining 2 tablespoons of oil in a frying pan over medium-high heat.
Add the lamb’s liver and fry for 1-2 mites on each side, until browned on the outside but still pink and tender in the middle.
Sprinkle over the cumin and lime juice, still well and add to the cooked mince.
Cook for another minute, then add the chopped coriander.