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

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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.