Beef, Healthy, Indian, Lamb, Mince

Nat’s Keema (Lamb (or beef) mince with peas)

Serves: 4

So we have a new rule in the house.

If we find a recipe though it needs a solid change in method or ingredients, we are calling it our own. So introducing Nat’s Keema: a beef (or lamb) mince masala with peas.

We originally had this dish at a fabulous local Indian restaurant a fortnight ago and promised to reproduce it if only because it was a mince recipe; mince falling only slightly behind brisket and pork shoulder/belly in the genius stakes in our opinion.

Though there is a surprising lack of such recipes online for Keema, including on P-interest (Pinterest) which has become a bit of a destination where we swap recipes whilst at work.

The ingredients in the original recipe we finally sourced were fairly right though the method was shot.

We regrouped, changed tact, quadrupled the peas (because they are amazing) and here you have it.

It won’t change the world though it is a damn comfortable mince, low calorie and pretty special for a Monday dinner and lunch the next day. And the mushrooms are a hit.

Enjoy! (And thank Nat later…)

Ingredients

1kg extra lean beef mince (or lamb mince as per the original)
4 green chilies, diced
2 handfuls of fresh coriander
6 cloves garlic, minced
2 tbsp freshly grated ginger
20 small mushrooms, diced
2 onions, sliced
500gm frozen peas
400gm fresh tomatoes, diced (a few tomatoes)
4 tsp garam masala
2 tsp sea salt
1 tsp turmeric
2 tsp cumin seeds
2 tbsp vegetable oil

Method

  1. Heat the oil in the pan and add the onion and the garlic; cook until the onions are soft and starting to become golden.
  2. Add the mince and cook down until the liquid has evaporated and the meat can start to brown.
  3. Add the tomatoes, ginger, salt, turmeric and chilli. Mash the tomatoes and other ingredients to add a shine to the meat.
  4. Add the mushrooms, lower the heat, add a cup of water and cook down for 45 minutes until the mushrooms are soft and cooked through. Add more water if necessary and stir regularly until the liquid evaporates.
  5. Add the garam masala, coriander and peas. Cook for a few minutes more, stirring until the peas are cooked through.
  6. Season, spice it up if you want and serve.
Advertisements
Standard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s