Keema Karai
Serves: 4 people
Takes: 15 mins to 30 mins
One of my favourite recipes, this is a wonderful dish to make when it's chilly outside and all you want is some comfort food.
I prefer to use lean minced lamb but you can use any meat you like, and if you don't have a karai (traditional cast iron cooking pot) use a regular saucepan instead.
Ingredients
2 tablespoons vegetable oil
2 green cardamom pods
3 cloves
1 teaspoon cumin seeds
1 onion, finely chopped
1 teaspoon fresh root ginger, finely chopped
1 clove garlic, finely chopped
1 - 2 chillies, chopped (seeds removed if you don’t like too much heat)
1 tablespoon coriander powder
2 teaspoons cumin powder
1/2 teaspoon fennel powder
400g lean minced lamb
50g peas, thawed if frozen
salt, to taste
2 tablespoons fresh coriander, chopped
Method
Gently heat the oil and add the green cardamom pods and cloves.
After 1 minute add the cumin seeds and leave to sizzle for a minute or so.
Add the onions and saute until they have turned light golden brown.
Stir in the ginger, garlic and chillies and cook for a further minute before adding in the powder spices. Sprinkle in a little water to prevent them from burning.
Cook for a few minutes and add the minced lamb.
Fold through the spices and a good pinch of salt before adding the peas and a little more water. Cover and cook on low to medium heat for 10 - 15 minutes or until the keema has cooked through.
Taste and adjust the salt if required. Depending on how dry you like it you can continue to cook it, uncovered, to boil off any excess liquid.
Sprinkle over the coriander and serve with some Pilau Rice
