Lamb Keema
| Site: | CLD Inverclyde Council |
| Course: | Simple Home Cooking |
| Book: | Lamb Keema |
| Printed by: | Guest user |
| Date: | Thursday, 21 November 2024, 9:30 PM |
Description
A healthy Lamb curry
1. Ingredients
2. Method 1 - 3
Cook Time 60 mins*
Prep Time 20 Mins*
*The quoted times are an estimated and may vary based upon your experience & chosen ingredients.
1.Set your oven to 180 C/Gas mark 4, Spread your Lamb mince on an oven tray lined with kitchen foil (if you don’t have foil it just means more washing up). Cook for a total of 40mins, turning & breaking up the mince every 10mins. At the end you will have cooked off the fat and the mince should have a crumbly texture like large coffee granules. You can keep in larger pieces if that’s what you prefer.
2.Meanwhile pour some olive oil into a large pan or casserole cook off your onion on a high heat for approx 5-6 mins or until they are golden brown.
3.Now add your Garlic, Ginger & Green Chilli and cook for a further 2 minutes, then lower the heat to medium.
3. Method 4-6
4.Add your dry spices and salt and cook for a further 2 mins.
5.Now add your Lamb Stock & Puy Lentils, bring to the boil then simmer for 5 mins.
6.Then add the cooked lamb mince & simmer gently for 20 mins until the sauce has thickened, if the sauce becomes to thick you can add some hot water.
4. Method 7-10
7.Once the sauce has thickened you can now add the cauliflower and cook for a further 10 mins.
8.If you are adding the frozen peas add them after the cauliflower is cooked and simmer for a further 2 mins.
9.When ready to serve remove from the heat and add your coriander & mint if that is your preference.
10.Serve with your favourite side, Rice, naan, yoghurt etc.
5. Hints & Tips
- You can cook the mince in the pot rather than the oven, but I would recommend taking it out and draining off the fat before adding any other ingredients.
- You can make this in advance, if you are freezing it its best to portion it before freezing.