Plain Basmati rice, and/ or chapati/ roti, naan bread. Either way will give you a tasty meal. But it’s equally lovely to have it with chapati, pitta bread, or naan bread. And when you make this dish for the whole family including your little ones, you may want to stick to Paprika powder. I’m sorry I’m just not keen.
If you enjoyed this recipe, feel free to share it and pin it on your Pinterest. 3-4 tablespoons of tinned tomatoes are more than enough for this recipe. The kids are not keen on the heat.
Although I use lamb minced meat for this recipe, you can always use beef if you prefer. And other times, we would just have it with one vegetable curry. Just remember that every chilli powder has its own different heat level, so you’d want to put as much chilli according to your preference. If you love chilli, you can swap paprika powder with chilli powder. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
You can use lamb minced meat or beef minced meat. Top it with fresh mint, coriander and chilli, dollop with yoghurt and it's done! Note: Please make sure you cook your lamb thoroughly (until piping hot!) Your Pakistani lamb keema matar should be ready when you can see the oil kind of mixed well and the minced meat looks juicy and yummy. Green salad. Check our disclosure policy for more info. Ideally, you use yellow/ brown onion.
For this speedy twist on a keema, you'll pan fry British lamb with basmati rice, vegetables and spices. This recipe is one easy curry recipe that you will like. Find my easy recipes of Indonesian, Pakistani & British inspired International food in this little webspace. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins), Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat, Once hot, add the lamb mince and crumble in 1/2 [1] Knorr beef stock cube, Cook for 4-5 min or until the lamb is browned all over, breaking it up with a wooden spoon as you go, Once browned, add the curry powder, tomato paste, ginger & garlic paste and grated carrot to the pan and cook for 1 min further or until fragrant, Whilst the spices are cooking, squeeze the pouch[es] of steamed white basmati rice to separate the grains, Add the rice to the pan with a small splash of water and give everything a good mix up, Wash the baby leaf spinach, then add it to the pan with another small splash of water and cook, covered, for 2 min or until the spinach has wilted and the lamb is cooked through, Note: Please make sure you cook your lamb thoroughly (until piping hot!)
I recommend Kashmiri chilli powder because it has a sweet aroma and vibrant colour. Stir well again and leave to cook with the lid on. The keema has delicious layers of flavour which can then be used in other recipes. Cheesy grins and cliches aside, we did wolf it down after the shoot We only need turmeric powder, ground cumin, ground coriander, ground/ coarse black pepper, paprika powder or Kashmiri chilli powder, cloves, and whole black peppercorns. And don’t forget to check my other recipes that you’ll equally love. There are so many types of chilli powder with different levels of heat. So you may want to put the chilli as much as you personally like. By continuing to browse the site https://www.greedygourmet.com/recipes-by-national-cuisine/indian/keema-rice We send you everything you need to cook amazing recipes like this, delivered right to your door. Give it a good stir and cook further for about 10 minutes until the oil separates from the gravy. Try our Easy Lamb keema that uses lamb mince in an exciting way. If you’re a chilli lover (like me ), you can substitute the paprika powder with chilli powder. Plain Basmati rice, and/ or chapati/ roti, naan bread. You can enjoy this lamb keema matar with plain white Basmati rice. She was born to feed the raw need Indians have for tiffins full of fresh bright intense flavour. Gado-gado Jakarta: vegetable salad with peanut sauce, Mung bean fritters: perkedel kacang Hijau, Indonesian fried-chicken – Ayam Goreng Bumbu, Pakistani aloo keema: minced meat and potato curry, CHICKEN BIRYANI: a simple and easy recipe for the best homemade biryani, Lamb burger kebab: perfect to cook on griddle pan or barbecue, Privacy | Cookie | Disclosure | Disclaimer Policy. During the last 5 minutes add the peas.
as cooking equipment varies, Once done, season with a generous pinch of salt and pepper and stir it all together – this is your lamb keema, Meanwhile, slice the red chilli[es] into rounds, Strip the mint leaves from their stems, and chop them roughly, discard the stems, Chop the coriander finely, including the stalks. In a cooking pot, put the minced meat in, add the chopped onions, garlic and ginger paste, the chopped tomatoes, and all the spices. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally.
I personally use rapeseed oil of sunflower oil for my curry dishes. I promise your family will love this dish. And I never use Ghee in my cooking.