Great news! I have a new curry recipe to share. This time, originating from India/Pakistan. I haven’t written about many curries lately, and I’ve decided that this needs to change as it is undeniably one of the loves of my life. The new curry discovery mission starts here. This one is wonderful if you have a pack of lamb mince to use up (a far more interesting and challenging option than a Shepherd’s Pie, come on let’s be honest). In fact you could use any type of mince – the dish is not only interchangeable but fairly quick to rustle up (in curry terms – around half an hour).
The recipe features in ‘The Complete Asian Cookbook’ by Charmaine Solomon where you can find the full ingredients list and cooking method. This book comprehensively covers a diverse range of food across Asia and we highly recommend it to anyone that is partial to cuisine from these parts.
To make Keema Kari (serves two generously) you will need:
– Two tablespoons of butter
– One large onion (finely sliced)
– Two cloves of garlic (peeled/crushed)
– One teaspoon of ground turmeric
– Half a teaspoon of freshly grated ginger
– Half a teaspoon of chilli powder
– 500g of minced meat (we used lamb)
– Half a cup of natural yoghurt
– One cup of fresh peas (we used frozen and thawed)
– One teaspoon of garam masala
– One and a half teaspoons of salt
– Two tablespoons of fresh coriander leaves (finely chopped)
– One fresh red chilli (finely sliced)
– Firstly, heat the butter in a stove top (lidded) pan and fry the onion until soft. Next, add in the ginger and garlic, frying until the garlic is nicely golden brown.
– Add in the tumeric and chilli powder, then fry for a few seconds. Add in the meat and move it around in the pan constantly, until completely browned and making sure all large lumps are broken down.
– Stir in the peas and yoghurt, then cook (covered) for around fifteen minutes. Add in the garam masala and cook further until both the meat and peas are tender.
– Garnish with the fresh coriander leaves and chilli, then serve.
We had ours alongside some basmati rice, a Tarka dal, Kachumber salad (both favourites in the H of G) and a couple of parathas. It certainly needed some accompaniments as the meat itself, although providing a decent amount of heat, is a little on the dry side for our tastes. That said, we do like a fairly saucy curry. However, the peas provide a pleasing bit of extra texture and freshness. It worked perfectly with all of the side dishes and a cheeky spoonful of mango chutney on the side.