Kheema is one of my favourite curries made from finely ground minced lamb. I love the versatility of this dish… eat it with roti, rice, spread leftovers on toast and melt cheese on top…lots of possibilities!
PREP TIME 30 minutes
COOK TIME 80 minutes
YIELD: 8 SERVINGS
You will need a large pot to cook the meat. Preferably one with a tight fitting lid!
Ingredients for Kheema
- 1 kilo lamb mince-from the leg preferably. Ask you butcher to mince finely and include some bones cut into chunks
- 6-8 new potatoes par boiled
- 3 large onions, finely diced
- 4 tomatoes finely diced
- 2 tablespoons each of grated ginger and garlic
- 2 tablespoon green chilli chopped (or less if you like it less hot)
- 1 cup fresh coriander finely chopped
- 1 cup boiling water
- 100ml rapeseed oil
3 of each: cloves cinnamon, bay leaves, peppercorns, black cardamom
4 teaspoons ground coriander cumin
2 teaspoons salt
1 teaspoon turmeric
1.5 teaspoons garam masala
Half a teaspoon each of ground clove and cinnamon
- Heat oil in a large pan and when hot, add your whole spices; cloves, cinnamon, peppercorns, bay leaves and black cardamom
- Let them sizzle for a few seconds (the should start to pop and expand)
- Add the onions and fry for about 30 mins until they are a deep golden brown
- Add the ginger and garlic pastes and continue to cook until the raw smell has gone (about 10 mins)
- Add the salt, turmeric, coriander and cumin powder and fry for a few seconds before adding the tomatoes.
- Cook the tomatoes until they have completely disintegrated.
- Add the lamb mince and cook on a highish heat, using a spoon the break up the meat.
- Add the green chillies, potatoes and boiling water.
- Cover and simmer for about 30-40 mins
- At the end of cooking time, sprinkle in the garam masala, clove and cinnamon powder and garnish with fresh coriander.
I like to serve kheema with rotli and plain boiled rice
Are you interested in a step-by-step masterclass on how to cook this recipe? Please fill out the form below and I'll be in touch!