A humble chicken shop is where this gem of a dish was originally found. Tucked in a far corner on Brick Lane in East London, it was one of those unassuming spots you would only be lucky to chance upon.
This particular shop served the keema in an aluminium pack with a simple but fragrant pilau. All for a fiver.
Warm, spicy and earthy, with hints of cinnamon and clove, keema is best served straight off the fire, alongside a simple tomato raita and herby pilau.
If you’re really in the mood for a treat, lather some freshly baked naan or roti with a spoonful of ghee and get ready for pure glory.
Ingredients
To blend:
- 6 garlic cloves
- 1 thumb-sized piece ginger
- 2 medium tomatoes
To spice:
- 1 teaspoon turmeric powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 tablespoons chilli powder
- 1 cinnamon stick
- 3 cloves
To cook:
- 400g lamb mince (or mutton mince)
- 2 medium red onions, finely sliced
- 2 tablespoons tomato paste
- 1 medium potato, diced into 1 cm pieces
- 3 tablespoons peas
To finish:
- 1 tablespoon ghee
- 1 large handful of coriander, finely chopped (leaves and stalks)
Method
- Prepare the masala base. Firstly, blend the garlic and ginger together until it becomes a fine paste (if needed, add a little water to achieve a smooth consistency). Remove and set aside.
- Cut the tomatoes into rough quarters, then blend until fine. Remove and set aside.
- The ideal cooking pot for this dish is a cast iron karahi (alternatively, a wok or wide pan will do just fine).
- Heat three generous tablespoons of oil in the pan on a medium-high heat, until it begins to lightly smoke.
- Add the onions and cook until lightly caramelised (three to five minutes).
- Add the cinnamon stick and cloves, cook for a minute or until they’re fragrant and toasty.
- Add the blended tomatoes, tomato paste and garlic-ginger paste to the pan. Then add turmeric powder, chilli powder, cumin powder and coriander powder. This is the masala base which is the key to getting this recipe right.
- Cook on a low-medium heat until the oil begins to split at the surface (stir on occasion to ensure it does not burn, allow 10-15 minutes).
- Once the masala base is ready, add the lamb mince and stir through to combine with the masala paste for five minutes.
- Add the potatoes and two teaspoons of salt, then stir through.
- Add two to three cups of water (or enough to cover), reduce the fire to a low-medium heat and cover with a lid.
- Allow to gently simmer for 15-20 minutes, stirring occasionally.
- Once the keema is cooked, add the peas to cook briefly for two minutes. Then add the ghee and stir through well so everything is coated.
- Finally, add the chopped coriander leaves and stems, then immediately turn the fire off and serve right away.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.