Friday night means curry. This makes me happy – and this Friday was no exception. I’ve got to the stage now where I actually count down the days. Sad state of affairs, I know, but there is something very relaxing about an indulgent end of the week supper, washed down with a few glasses of fine wine. I picked up some lovely lean lamb mince on offer a few days previously, so we set about looking for Keema curry recipes to utilise this bargain buy.
We came up with a triumphant recipe cited in Charmaine Solomon’s fantastic book ‘The Complete Asian Cookbook’ named ‘Keema Kari’ (minced meat and split pea curry). The full recipe and cooking method can be found in the above, however to make it you will need:
Mince (any desired variety), split peas, vegetable oil (or ghee), onions, garlic, ginger, turmeric, chilli powder, fresh coriander or mint, tomatoes, garam masala and salt.
These days we often like an accompanying vegetable side dish with our meat (as if the curry itself wasn’t more then adequate – it’s just a habit we have got into but it does allow a lot more sampling and experimenting with the wonder that is Indian cuisine) and decided on a dish called ‘Aloo Dum’ from Rick Stein’s ‘India’ book. This is a potato and pea curry with tomato and coriander. It’s highly delicious. Here it is during the cooking process:
To make it you will need potatoes, mustard oil, turmeric, bay leaves, asafoetida, onion, garlic, chilli powder, ginger, cumin, coriander, amchur (dried mango powder), turmeric, salt, passata, chillies, frozen peas, garam masala and coriander.
The Keema Kari itself was extremely tasty and very filling. The Aloo Dum added a freshness to the plate and lightened it up somewhat with the fresh coriander, and a burst of pea every now and then. It was a welcome addition against the bulkiness of the lentils.
We served these dishes with a side of peshwari nan and basmati rice. Although an amazing feast, we did consume quadruple starch within one sitting – a little excessive even by my standards. I was very full for the rest of the evening and even skipped breakfast the next day (practically unheard of for me).
We agreed that in the future these flavourful curries should be enjoyed and savoured with a paratha or two each, and nothing else. Or maybe even separately, upon reflection. Definitely one for those with a healthy appetite.