Thursday, September 6, 2007

0 Lamb Keema Recipe

I made Lamb Keema tonight and it tasted fantastic!

I served it with Punjabi Basmati Rice that was fragranced with star anise and clove. Both dishes complimented each other so very well. We really enjoyed eating this lamb keema recipe, I am sure you will enjoy it just as much!

250g Lean Lamb Mince
1 Medium Onion (diced then blended)
1 Small Onion (chopped)
1 Red Capsicum (chopped)
1 Green Capsicum (chopped)
1 Red Chili
1/2 Green Chili
2 Inch Fresh Ginger
3-4 Small Garlic Cloves

1/2 tsp Turmeric
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Garam Masala
Pinch Cumin Seeds
Pinch Coriander Seeds
Pinch Fennel Seeds
Pinch Dried Mint
Pinch Dried Coriander
Pinch Dried Methi
Pinch Salt + Black Pepper(optional)
Olive Oil

Fry up your sliced onion until golden brown then add your blended onions and cook until it goes golden and more dry. Blend up your chili, garlic and ginger (you may need a tiny drop of water also) and add to your pan - turn down the heat a simmer.

Blend up your tomatoes and stir well keep simmering.

Add your fennel seeds, turmeric, paprika, cumin seeds and coriander seed. Stir well. You can drizzle in a little more oil if needed.

Add your red and green peppers/capsicums. Keep simmering.

Add your lamb and keep stiring well. Then add your dried herbs ground cumin and ground coriander. Add a drizzle of water(remember not too much water you don't want to turn your keema into a stew!)

Keep simmering add your Garam Masala with a drop more oil.

Simmer for a few more minutes stiring well.

I ate my lamb keema with basmati rice - once I boiled the rice I added a star anise and 3 cloves to my pan before I steamed the rice off with a lid. The rice was just lightly fragranced it went perfect with my lamb keema!


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