The Best Spicy Lamb Keema Recipe

January 11, 2020

The Best Spicy Lamb Keema Recipe

A tasty lamb and pea curry recipe that is quick to make.

Ingredients

2 tbsp cumin seeds

1 tbsp coriander seeds

50g butter

2 tbsp vegetable oil

2 onions, peeled & chopped

6 whole cloves

1 inch of cinnamon

6 whole black peppercorns

1 tbsp garam masala

1 tsp turmeric

1 tin of chopped tomatoes

5 cloves of garlic, peeled & minced

2 inches of root ginger, peeled & grated

4 Teaspoons of Unplugged Scotch Bonnet Pepper Sauce (depending on heat preference)

2 tablespoons Mango Scotch Bonnet Pepper Sauce (added 10 minutes before end)

Optional: 2 tbsp Guava Scotch Bonnet Pepper Sauce for a tropical twist

Optional: 2 tbsp Mango Jerk Sauce for a smoky jerk flavour

Optional: 2 tbsp Guava Jerk Sauce for a sweet smoky finish

500g lean lamb mince

100g frozen peas

Salt for seasoning

Method

Place the cumin and coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.
Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned. Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.
Add the tin of tomatoes, garlic, ginger and hot sauce. Cook the mixture over a medium heat for 10 minutes.
Add the lamb and mix into the mixture breaking up the lamb. Cover with a lid and simmer on a low heat for 35-45 minutes. Add the peas 10 minutes and 2 tablespoons of Mango Scotch Bonnet Pepper Sauce 5 minutes before end.
Season with salt and add more garam masala if required.
This dish is best when it is cooled and reheated to allow the flavours to infuse. Reheat in the pan and serve with basmati rice and Indian breads.