Spiced Keema Mix
This spiced keema is my go-to uni meal prep. It’s delicious, speedy and versatile – mix it with rice, pasta and potatoes, or toast it between two cheesy parathas.
Ingredients · Servings 6
- 3 Garlic Clove
- 10g Fresh Ginger
- 1 Onion
- 1kg Lamb Mince
- 1tsp Garam Masala
- 1.5tsp Curry Powder
- 1tsp Chilli Powder
- 1tsp Ground Cumin
- 0.5tsp Ground Turmeric
- 2tbsp Tomato Purée
- 3tbsp Vegetable Oil
- Salt (to serve)
- Black Pepper (to serve)
- 25g Fresh Coriander
- 1 Green Chilli
- Roti
- Mixed Salad Leaf
- Raita
- Mango Pickle
Method · 35 min
- Finely chop or grate the garlic and ginger and dice the onion. Heat a large frying pan over a medium heat, pour in the oil, then add the garlic and ginger and fry gently until caramelised.
- Carefully tip in the chopped onion, along with a pinch of salt and a few cracks of black pepper. Cook for 5-10 mins until translucent, then add the mince to the pan and cook for around 7-10 mins until browned.
- Add all the spices and allow the powders to cook in the oils and infuse with the minced meat for another 5 mins.
- Squeeze in the tomato purée and a splash of water, stir until thickened. Season to taste with salt and pepper, if needed.
- Serve garnished with coriander leaves and chopped green chillies, if you like. Eat alongside paratha or roti, and side salad, raita, and onion or mango pickle.
