This is a great dish if you are short on time and have some ground/minced meat that you’re keen to do something different with. I’m using lamb in this dish, but it would work equally well with beef. Pork and chicken tend to have too different a taste to the original for me, but I’m sure they could be used, if you like the taste. Anyway, a quick and simple meal that could also be used the next day (if you have any left over) for Keema Naans.
1kg of ground/minced meat. I’m using lamb, but beef also works.
1 can of crushed tomatoes
250 gms or 1 cup of frozen peas
1 medium sized onion, finely chopped
2 tsp smoked paprika
2 tsp garam masala
2 tsp cumin seeds
2 tsp coriander seeds
4-5 small sticks of cinnamon
2 cloves of garlic, crushed
1 red chilli, chopped (optional)
Oil for frying
As soon as the spices are toasted (starting to smoke, even when moving the pan), add in 4 tablespoons of oil, the cinnamon sticks and cloves – mix together and allow the whole spices to fry for 2 mins
Drop the temperature of the pan to a medium heat and throw in your onions, garlic and chilli. If you like the heat of the chilli, chop it up, seeds and all. If you just want the flavour and not so much the heat, then take out the seeds AND pith (it’s the pith that’s really hot, not so much the seeds), then chop it up. Frying the chilli also kills a bit of the heat, but infuses the oil with its flavour. Keep frying on a medium heat until the onions go translucent.
Once the onions are translucent, put in your ground spices and mix together. If the mixture is too dry, then add in a couple of tablespoons of oil and mix together. Fry for a further 2-3 mins until the oil separates…
Actually, what does ‘the oil separates’ mean? It means that when you move the pan around, the oil moves away from the spices – this shows that the spices have cooked into the onions and the oil is infused with its flavour. It’s the key indicator for most Indians that it’s time to move to the next stage.
Raise the pan back to hot temperature and throw in your meat, tomatoes. peas and combine all together. Keep frying on a high heat until the meat is browned, then reduce to a simmer. I like my Keema Mutter quite dry, so I leave it uncovered for about 10 mins of frying – if you want it with more gravy, then put in a cup of water, bring to a boil, then reduce the heat and simmer, with a lid on, for 10 mins.