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.
- 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 purée 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.
