Lamb Keema

Lamb Keema, Step by Step

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1. Heat the oil in a wide pan over a high heat. Add the lamb, press flat and cook for 2 minutes before stirring. Break up and cook for 8 minutes until browned.

   Mark done Start 2 min timer

2. Add the onions and cook for 8 minutes until soft and golden.

   Mark done Start 8 min timer

3. Add the ginger, garlic and spices and stir for 1 minute. Add the tomatoes and salt and cook for 5 minutes until thick.

   Mark done Start 1 min timer

4. Add the water, cover and simmer for 15 minutes.

   Mark done Start 15 min timer

5. Stir in the garam masala and fresh coriander.

   Mark done

Tips for Making Lamb Keema

• Do not stir the mince constantly at first; let it brown.
• If the mince is very fatty, spoon off some of the fat before adding the onions.
• Add frozen peas for the last 5 minutes if you like.

Swaps and Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve with Lamb Keema

• Chapati or naan
• Basmati rice
• Cucumber raita
• Lemon wedges

Keeping and Reheating

Keeps in the fridge for 3 days and freezes well for up to 3 months. Reheat until steaming hot.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.