Indian spiced minced lamb (keema)

This super versatile dish is best eaten with Indian breads, such as naan or roti, or any flat bread. It can also be made into a pizza, with a touch of mozzarella. Delicious!

Indian spiced minced lamb (keema) Credit: Essence of India

• serves

  6

• prep

  15 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 1½ tbsp vegetable oil
• 1 bay leaf
• 1 cinnamon stick
• 2 green cardamom pods
• 2 whole cloves
• 1 onion, finely chopped
• 2 tsp minced ginger
• 2 tsp minced garlic
• finely chopped green chilli, to taste
• 2 large tomatoes, pureed
• ½ tsp ground turmeric
• red chilli powder, to taste
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1.35 kg lamb mince
• 110 ml beef stock or water
• ½ tsp garam masala
• 1 green capsicum, finely sliced, lightly sautéed
• coriander leaves, to garnish

Instructions

1. Heat oil in a medium non-stick pan on medium heat. Cook bay leaf, cinnamon, cardamom and cloves, stirring, for 30 seconds.

2. Add onion and season with salt. Mix well, cover and cook for 15 minutes, stirring frequently.

3. Add ginger and garlic. Stir to combine. Cook, uncovered, for 5 minutes, or until onion is browned and separated from the mixture.

4. Add chilli and tomato. Mix with a wooden spoon, cover and cook for 10 minutes, stirring occasionally. Uncover and cook for a few more minutes, until oil starts to separate from the mixture.

5. Add turmeric, red chilli powder, ground coriander and ground cumin. Mix well and remove from heat. Transfer mixture to a large, deep non-stick pan.

6. Wash and drain lamb mince. Mix well until the colour of the meat starts to change. Place in pan. Add stock and season with salt. Cover with a lid and cook over medium heat for 10 minutes. Reduce heat to low and simmer for 20 minutes.

7. Add garam masala and green capsicum. Cook for 5 minutes.

8. Garnish with coriander and serve.

This recipe is from Essence of India on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.