Recipes

Keema curry with wild basmati rice

CURRY! It’s the best. I love it. YUM!

Keema has been something that I only relatively recently discovered a passion for. I mean, how can a bunch of deliciously frangrant, spiced lamb mince and lashing of frozen peas be a bad thing!? Sure, you can’t go wrong with chicken saag or a nice prawn biryani, but for me keema is one of those amazing curries that you just can’t mess up. It’s easy. Let me show you…

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Ingredients (serves four)

  • 300g mixed wild and basmati rice (looks pretty, cool texture, tastes good)
  • 500g lamb mince (you could use beef, but don’t)
  • 2 tins chopped tomatoes
  • 1tbsp tomato puree
  • 1tbsp coconut oil (or sunflower oil, but coconut oil smells and tastes great!)
  • 1 large onion, finely chopped
  • 6 cloves garlic, finely grated
  • 200g frozen peas
  • 1-3tsp chilli powder (depending on how hot you like it – I use 3!)
  • 1 bay leaf
  • 2tsp garam masala
  •  1/2tsp cumin
  • 1tsp tumeric
  • 1tsp mustard seeds
  • 1tsp fennel seeds
  • Big ol’ handfull of chopped fresh corriander
  • 1/2 a fresh chilli
  • 1 lime

(Listen up, folks, those spices up there are a ROUGH GUESS. I just chuck whatever I feel like in, and you should too. Go wild, experiment!)

Method

  1. Heat up your oil and throw in all of your dried spices and the bay leaf. Let them perfume the oil and when the mustard and fennel seeds start popping, add the onions, turn down the heat a bit and wait ’til the onions are softened. Then grate in the garlic, cook for another minute or two. Everything is going to smell AMAZING right now (top tip: don’t have clothes drying on a clothes horse in your kitchen at this point cause they’ll mysteriously smell of curry when you put them on at a later date).
  2. OK, put the heat back up a bit and brown your meat and watch those onions start to caramelise.
  3. Now add your tomato-based ingredients and behold the boiling, spiced deliciousness.
  4. Turn the heat right down and let the curry hubble until it’s reduced right down to a delicious sludge.
  5. Boil the rice as per packet instructions. This could take up to 20 mins so make sure you give yourself enough time.
  6. Add the frozen peas to heat through just before serving so they are still bright green instead of sludge coloured.
  7. Serve with the wild and basmati rice and perhaps some poppadums. Use the chopped fresh chilli, wedges of lime and coriander as a tasty and appealing garnish.

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Serve with mango chutney, lime pickle and a cooling home-made yoghurt, cucumber and fresh mint dip!

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