I guess there are just about a gadzillion versions of kheema. This is the version of the basic staple recipe that I prefer of the various ones I’ve tried. Leave out the peas, add spinach instead, or smoky pureed eggplant (see another chapter for making this), or….
- 450g minced lamb (or beef)
- 4 tblesp ghee/oil
- 200g onions sliced coarsely
- 4 large cloves garlic chopped finely
- 2” piece ginger chopped finely
- 1 teasp ground cumin
- 2 teasp ground coriander
- half teasp tumeric
- 1 teasp chilli powder
- tin of tomatoes plus juice, chopped
- fresh coriander, chopped
Over medium high heat, heat the ghee and then fry onions, stirring constantly until a deep brown. Turn heat very low, add ginger and garlic, fry for a minute or so before adding all the ground spices, stir for another minute or so, DON’T BURN THE SPICES!!!
Turn heat back up, add the meat and stir to brown, being vigilant to break it all up, no big lumps please.
Add the tomatoes, bring to the boil, cover and then turn down to a vigorous simmer. Cook for about 30 minutes, check now and then to make sure it isn’t drying out too quickly. At the end, it should be dry, with the oil seeping out. Add the peas a few minutes before serving and lastly, the fresh coriander. You may, for the last few minutes of cooking, turn the heat up high and stirfry to make sure it is a nice brown colour. In my opinion, if you’ve started out the right way, you won’t have to do that.
Serve with rice.
See another post for turning this into samosas.
(I’ve used Sameen Rushdie’s recipe for this post)