After recent times, kitchen time was needed. I’ve not felt like posting for a while as I’ve not done much cooking, however this little gem cooked last night sparked a little flame inside.

I’ve cooked a more complexed version of this dish before but to try and light the flame again I made this simplified version.

This is such a flavoursome lamb dish oozes some many layers of flavours that just keep coming each mouthful. This dish takes about 30 minutes to cook but the final stages are quick, most of the time is actually taken by the first part, cooking the water out at the start as you will see.

For the keema –

Your standard supermarket 500g packet of lamb mince, 1 onion finely diced, 1 1/2 cups of water, 1 tsp of salt and 1 tbsp of rapeseed oil.

For the curry –

A good glug of rapeseed oil, 2 onions finely diced, 2 tbsp of garlic & ginger paste, 2 tbsp of curry powder ( I use my own homemade mix) 1 tsp of cumin powder, 1 tsp of coriander powder, 2 tsp of chilli powder, 1/2 tsp of turmeric, 200g (1/2 a tin) of chopped tomatoes, 1 cup of water, 1 red onion finely diced, 2 green finger chillies finely diced, 2 large green bell peppers cut into chunks, 200ml (1/2 a tin) of coconut milk, 2 tomatoes cut into 1/4’s

To garnish- small piece of ginger julienned, 3 spring onions finely diced and a handful of fresh coriander finely chopped.

Method –

Prepare the lamb mince. Take the mince, diced onion, salt, water & oil and add it all into a mixing bowl.

Using your hands squash all the ingredients together so it looks like a meaty paste. To the eye this looks like something from a horror scene and not very appealing!

Heat the ‘glug’ of rapeseed oil in a large pan.

Once the oil is hot add the lamb mince.

Simmer the mince on a high heat. Again, this doesn’t look or smell very appealing but trust me, this comes together beautifully.

You need to reduce the water completely, this takes about 10 / 15 minutes and you’re left with the mince nice and brown.

Remove the mince from the pan and set aside. Wipe the pan down. Add some more oil and heat it.

Once the oils hot add the diced onions. Fry these off for 5 minutes or so.

Once the onions have caramelised add in the garlic and ginger paste. Give this a good stir around the pan and fry it for 2 minutes. Again the kitchen will become lovely and fragrant with the smells.

Add in the ground spices – curry powder, cumin, coriander, chilli powder and turmeric.

Give the pan a good quick mix, your kitchen smells will be on another level as the oils are released from the ground spices.

Add in the chopped tomatoes and 1/2 cup of water. Give the pan a good stir and bring it to a simmer.

Once the sauce mix is simmering empty the contents into a bowl then blitz with a hand blender.

This will leave a beautiful sauce ❤️

Wipe most of the pan down, this time it doesn’t matter if you have bits of sauce left.

Add in the red onion, green peppers and diced green chillies and cook these for a few minutes.

Add back in the sauce and a cup of water bringing it to a little simmer. This will thicken and reduce very quickly.

Once the sauce is simmering add back the lamb mince.

Heat the lamb then add in the coconut milk.

Again, repeat the process and heat the coconut milk then add the tomatoes cooking them slightly but not allowing them to disintegrate into the sauce.

Season with a touch of salt. Then garnish the dish with the finely diced ginger, spring onions and coriander.

Loved making this dish. Perhaps a spark has been re-awoken. We will have to see, at the minute it was good to escape into the kitchen and the world of food.

I always just eat lamb keema with breads rather than rice. Love just soaking up the flavours with breads, like old school meals when I was young clearing my mums gravy with a slice of bread – food memories!

Thank you for reading my ramblings if you have.

Recipe taken from Dan Toombs again…legend.