- Shins Tasty Lamb Keema of Joy
- 2 onions chopped
- 50g butter
- 1x cinnamon stick/cassia bark
- 3 tbsp veg oil (corn oil works pretty well too)
- 6 Black pepper corns
- 6 Cloves (whole)
- 1 tbsp of coriander seeds
- 2 tbsp of Cumin seeds
- 2 tbsp of Garam Masala
- 1 1/2-2 Tbsp of Turmeric
- hand full of dried curry leaves
- 5 Cloves of Garlic crushed/grated
- 2" piece of ginger, peeled and grated
- 500g of minced lamb
- 1 large cup of frozen peas
- 1 tin of Chopped tomatoes (not shit eco ones as they are all water)
- 2-5 chillies (de seed and use less if you don't want spice)
- Optional but nice to add:
- 1 tsp of Black mustard seeds
- 1 tsp of fennel seeds
- 1 tsp of Kalonji (black seeds)
- 1 tsp paprika
- 1 tsp cayenne chilli pepper
- on to the cooking:
- get a frying pan out and heat it up. (no oil)
- put in the Cumin and coriander seeds (and if you have them black mustard seeds, fennel seeds and kalonji)
- toast them for a while, they should become fragrant (keep the pan moving and don't let them smoke, you want a medium heat, also don't be scared if the mustard seeds start to pop).
- once done put into a pestle and mortar (if you don't have one use a spice grinder, coffee grinder or get a sturdy bowl and a rolling pin), grind the crap out of them. put to one side. (cumin and Coriander is called Dhana jeeru)
- Get a large pan something like a stew pan with a lid is best.
- melt the butter with the oil, put in the onions, cinnamon/cassia, pepper corns and cloves.
- cook the onions until browned/soft, remove the cinnamon/cassia
- Take 2 tbsp of the toasted herbs/dhana jeeru the turmeric, Garam masala, paprika and cayenne chilli pepper and throw it in with the onions, fry for 30 seconds - 1 min.
- add the chopped tomatoes garlic ginger and finely chopped chillis, give it a good mix and put on a medium heat for about 10-15 mins (stir now and again) the mixture should reduce a bit and the oil should separate from the mixture at the edges. take the curry leaves and break them up and add to the pot.
- add the lamb, break it up and mix well, cover and cook for 40mins (stir occasionally)
- now add a few good pinches of salt (this bits a pain the origional recipe is like add 4-5 tsp of salt but that ruins it, so better to under season then add a bit more) mix well taste, if its a bit lacking add a bit more salt and Garam masala.
- get the frozen peas cover with some hot water for a couple of mins, drain and throw them in give them a cook mix and simmer for a few more mins.
- your curry is ready, however it tastes even better if you cool it over night and reheat.
- serve with Chapatti/roti and a bit of rice (nan doesn't work well with this)
a guest Sep 24th, 2012 101 Never
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