Lamb Curry

KHEEMA (MINCE) CURRY

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Chef: Naseem Shakir

Chef Naseem's recipes have been shared in loving memory of Farhan Shakir- a wonderful human and beloved son. It would mean a lot if you could send a prayer for Farhan.

© Kind Kitchen. All rights reserved.
servings
4

Equipment

  • Knife

  • Chopping board

  • Measuring spoons

  • Wooden spatula

  • Plate

  • Lidded wok or frying pan

Ingredients

  • 225g Onions

  • 250g Lamb mince

  • 2 tablespoons Olive Oil

  • 1 tablespoon minced Ginger/ garlic

  • ¼ teaspoon Coriander powder

  • ½ teaspoon Cumin powder

  • ¼ teaspoon red Chilli powder

  • ¼ teaspoon Turmeric powder

  • ¼ teaspoon Cumin seeds

  • ¼ teaspoon ground black Pepper

  • ½ teaspoon Garam masala powder

  • 5 whole Cloves

  • 1 inch stick Cinnamon bark

  • 1 bunch fresh Coriander leaves

  • Salt (to taste)

Instructions

1

To make your base


1. Slice onions finely.

2. Place the wok on a medium heat, and add oil and then the cloves, cumin seeds and cinnamon stick. Allow to fry for around 1 minute so they release their aromas.

3. Then add minced garlic and ginger paste, stir-frying the mixture for 5 minutes or so until it turns a golden colour.

4. Add onions, and saute for another 5 minutes.

5. Sprinkle dried turmeric, coriander, cumin, red chillies, black pepper and salt into the pan, before mixing well and frying the masala over medium heat for 5 minutes or so.
2

To cook the mince


6. Add the mince to the pan, mix well until coated with the spice mix, and allow to cook for around 5 minutes until uniformly browned. .
7. Cover, turn the heat to low, and allow to cook for around 6 minutes.
3

To serve the Kheema Curry


8. Garnish with freshly cut coriander leaves. Add garam masala to taste before serving.
4

Enjoy. May your food bring good health!

Notes


Beef mince may also be used.

We served with polenta roti, but try this recipe with the roti or rice of your choice.