I just love lamb in any Indian dish. Lamb just takes on the flavours beautifully. Lamb keema is a great example of this. Plus it’s a quick dish that can be made quickly along with being left to cook away whilst you can go off and do other jobs, perfect when your life just doesn’t slow down.

Ingredients- 3 or 4 tbsp of rapeseed oil, 2 bay leaves, a small piece of cinnamon stick, 1 tsp of cumin seeds, 3 or 4 cardamom pods ( green), 1 onion finely diced, 1 large heaped tbsp of garlic & ginger paste, 1 tbsp of curry powder, 1 tbsp of garam masala, 1 tsp of turmeric, 1/2 cup of tomato purée mixed with a little water, 1 tray of minced lamb, 250ml of water, pinch of dried fenugreek leaves, handful of coriander finely chopped, pinch of salt and a bag of your standard supermarket spinach.

Method- heat the rapeseed oil, when it’s hot add the bay leaves, cinnamon stick cumin seeds and cardamom pods coating them with the oil.

As the cumin seeds start to sizzle add the onion and fry for 5 or so minutes but do not over cook them.

Once the onion becomes translucent add the garlic and ginger paste giving it a good stir coating the onion. Let this cook for another minute of so.

Garlic and ginger paste mixed in and breaking down.

Once the garlic and ginger paste breaks down add the curry powder, garam masala, turmeric followed by the tomato purée.

Give this a good mix, your kitchen will smell like heaven ❤️.

Add the lamb mince….terrible photo but you get the idea 😂

Break the mince down and allow it to brown and cook.

Once the mince mix browns and you’re happy with it add your water.

Once the water has been added allow this to simmer for 20 / 25 minutes.

Once the water has cooked down add dried fenugreek.

Followed by the chopped coriander.

Give this a good stir. Add the spinach and allow it to wilt and cook into the sauce.

Season with salt, I then served mine with a shop bought naan bread.

Thank you for reading my ramblings.

Really appreciate you dropping by.

More to follow soon ❤️