Cook With Keema….. Part I

Recently I was asked to participate in a cooking competition… after reading what was required I agreed to take part ( I love to try new things in the kitchen) – I wasn’t 100% sure what I was agreeing to as I had never heard of the food that we would be cooking but I am always up for a challenge. We were told that we would need to produce a dish using Lamb Keema.

Keema  is a dish inspired by South Asian cooking. It is popular around the world and used in many dishes however this seems not to be the case here in the UK. Simply beef and lamb want to change this and this is where myself and a few other bloggers came in.

I didn’t know that lamb is one of the best meats to carry spices. Did you? Apparently this is why it is widely used in international dishes. Keema is made with minced lamb and it is really quick and easy to cook, Even celebrity mum Stacy Soloman got to grips with cooking Keema with Indian chef Nisha Katona. Take a look at the video below to see how she got on learning the difference between hot and aromatic spices and tailoring the two for her children.

If you are wanting to try Keema for yourselves (and I really think you should) then you will need a recipe. Here is the one that we were sent and which I followed from Simply beef and lamb. It is easy to prepare and tastes really nice.
Lamb Keema
Serves 4
Prep time 20 minutes
Cooking time under 40 minutes
450g / 1lb lean lamb mince
10ml / 2tsp sunflower or vegetable oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped or crushed
1 x 2.5cm / 1ins piece of fresh root ginger, peeled and finely chopped
1 – 2 green chillies, deseeded (if preferred) and finely chopped
10ml / 2tsp ground cumin
45ml / 3tbsp garam masala or medium curry powder
4 medium tomatoes, chopped
5 – 10ml / 1tsp white sugar
30ml / 2tbsp tomato purΓ©e
Salt and freshly milled black pepper
100g / 4 oz fresh or frozen peas
Large handful freshly chopped coriander
  • Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
  • Add the ginger, chillies, cumin, garam masala or curry powder. Cook over a moderate heat for 1 – 2 minutes, stirring occasionally.
  • Add the lamb and stir-fry for 2 – 3 minutes, then add the tomatoes, sugar, tomato purΓ©e and bring to the boil. Season, reduce the heat and cook uncovered for 20 – 25 minutes, stirring occasionally. Add a little water if needed.
  • 10 minutes before the end of the cooking time add the peas.
  • Garnish with the coriander and serve with flat or naan bread, plain basmati rice or poppadums and  a selection of relishes.

My next post will tell you all about the meal we have made using Keema. There will be another recipe and lots of pictures. I can’t wait to show you our “masterpiece”

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