Keema with Peas
Saturday, 22 June 2013
I don't know what the damn weather is doing. One minute I'm melting in a black maxi dress, the next I'm cocooning myself in blankets and trying not to be blown over by gale-force winds. I don't know what way is up or whether to whip up a quiche or a casserole. This recipe is a compromise and my chilly June saviour. It's a wonderful British summer go-to when the weather isn't too jolly, but you still want a little sunshine and a little heat in your life.
I haven't cooked with lamb for quite some time so mince was an easy route back in to cooking with lamb. Big flavours without the risk of preparing a £15 joint and it all going wrong. This is a straight-forward, no sweat recipe. Make it for a crowd, make it for a family, make a whole load and freeze it. This one's a people pleaser, a hit with the taste buds and is cost effective. Everything I look for in my food. Huzzah!
For Keema with Peas you will need (serves 2-3):
1 garlic clove
2cm piece ginger
1 green chilli
250g lamb mince
1 tbsp mild curry powder
Pinch cayenne pepper
Pinch ground coriander
1/2 can chopped tomatoes
100g frozen peas
3 tablespoons natural yoghurt plus extra to serve
Coriander to serve
Begin by chopping the onion, garlic, ginger and chilli. Blend with a dash of water until a paste forms.
Heat a tablespoon of vegetable oil and fry the paste for about five minutes, until the mixture becomes fragrant.
Add in the mince to brown and stir to break up any lumps.
Stir through the curry powder, cayenne pepper and ground coriander, leave to cook for a minute or so.
Add the tomatoes and bring to a simmer.
Stir in the yoghurt and season to taste. Leave to cook for 30 minutes, stirring occasionally.
Add in the peas 5 minutes before serving.
Serve with yoghurt and a little fresh coriander. Couple it with some rice or naan or poppadums or all three if you're feeling peckish. Suck it British weather, I got myself some summer in a bowl.