I think that this is one of the best curries I make! I absolutely love it for so many reasons: the texture, flavour, aroma, mouth-feel, satisfaction, that leftovers taste EVEN better!!
In this video, I'm going to BLOW YOUR MIND! I'm not following the conventional methods and will be showing you some new things that will get your creative juices flowing! So let's get cooking!!
Keema Peas Recipe Cooking Time: 45 Minutes (Approx)
Serves 4 People
INGREDIENTS
500g Minced Lamb (Halal preferred)
225g Chopped Onions (about 2 medium onions)
3 TBSP Sunflower or Vegetable Oil
2 Cinnamon Sticks
2 Bay Leaves
1 tsp Garam Masala
1 400g Tomato Tin (blended)
3 TBSP Ginger-Garlic-Chili Paste
1/2 tsp Red Chili Powder
1/2 tsp Turmeric
2 tsp MDH Pav Bhaji Masala
1 1/2 tsp Salt
2 TBSP Tomato Paste
Hot Water to bring to desired consistency
1 Cup Frozen Peas
1/2 tsp Garam Masala for Garnish
2 TBSP Chopped Coriander for Garnish
METHOD
Heat 3TBSP oil in a saucepan on a medium high heat. Add the cinnamon sticks and bay leaves. Fry for about 30 seconds. If you use fresh bay leaves, they may spatter so be careful! Once the spices have sizzled for a minute, add the chopped onions and stir.
TIP: Sprinkle 1 tsp of garam masala over the onions and mix this in. Why add garam masala now? The reason is because most people add whole spices like cardamom pods and cloves in the tempering and these spices are small and difficult to pick out when eating this curry. If someone bites on one of these whole spices, the flavour is so intense, it’s unpleasant! So using Garam Masala in the onions is a great substitute as all these spices (plus some others) are included in the mix!
Fry the onions until they are golden brown.
TIP: Depending on how you like the texture of your meat in the keema curry, you will use different cooking methods. If you like the texture of the meat fine, like in the video, then follow the recipe below by adding the blended tomatoes next. If you like the meat slightly chunky, add the meat next and cook it through. Then add the spices and let them cook. Finally add the blended tomatoes and let that cook.
For a fine meat texture, add the blended tinned tomatoes to the onions, 3 TBSP Ginger-Garlic-Chili Paste, 1/2 tsp Red Chili Powder, 1/2 tsp Turmeric, 2 tsp MDH Pav Bhaji Masala, 1 1/2 tsp Salt, 2 TBSP Tomato Paste and cook the mix well until the oil comes to the top.
TIP: Why add Pav Bhaji Masala? Are you ready to get your mind blown?! Because Pav Bhaji Masala is just a spice mix!! Seriously! It’s just a blend of spices that tastes good in Pav Bhaji, but that doesn’t mean you can’t use it elsewhere! Garam Masala, Curry Powder, Biriyani Masala, etc. are all just spice mixes! Experiment and use them in other dishes to see if you can come up with new uses for these spices! I love Pav Bhaji Masala in my Keema curry. Trust me on this one! It tastes amazing!!
Add the minced lamb and mix well. Add water before the meat cooks and get it to the desired consistency. Mix well. Cover and bring the curry to a simmer, then reduce the heat to a medium low.
TIP: If you’d like to add potatoes to this curry, add them after 10 minutes of simmering and let them cook through before adding the peas.
Simmer the curry for about 25-30 minutes, stirring occasionally to ensure the curry doesn’t stick.
Then add about 1 Cup frozen peas and cook another 5-7 minutes.
Finally, sprinkle with 1/2 tsp garam masala and garnish with coriander & serve with basmati rice, salad and roti, naan or bread.
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