Nisha Katona's spicy lamb keema
Nisha has the ideal batch cook recipe to see us through the week. Her spicy lamb keema is so easy to prepare and is delicious with rice, in a wrap or even better still, why not try Nisha’s favourite way of serving her keema - in a classic toastie, perfect for those lockdown lunches.
Keema toastie
Serves: 4-6
Ingredients
4 ½ tbsp vegetable oil
2 large white onions, medium diced
5cm / 20g piece of fresh ginger, peeled and grated
5 garlic cloves, peeled and minced
2 tbsp garam masala
1 tbsp cumin powder
½ tsp ground turmeric
½ tsp chilli powder
1kg lamb mince
400g tinned chopped tomatoes
350ml water
2 tsp salt
1 tsp sugar
Obligatory back-up jug of water, to loosen the dish to your taste
1 cup frozen peas
1 carrot, ribboned with peeler
Large handful of baby spinach
1 cup sweetcorn
For the toastie
8-12 pieces of white bread buttered on both sides
Rice, to serve (optional)
Method
1. Put the vegetable oil in a large heavy-based saucepan and set over a medium-high heat. When hot, add the diced onions, ginger and garlic and fry for 8 minutes until the onions have softened and turned golden brown.
2. Stir in the garam masala, cumin powder, ground turmeric and chilli powder and fry for around 30 seconds. Add the lamb mince and stir until it starts to turn brown, mixing well so that it is fully coated with the spices.
3. Add the chopped tomatoes, water, salt and sugar and bring up to the boil, then partially cover, reduce the heat to low and simmer gently for 35 minutes or until the lamb is tender and the sauce is thick and rich. Add more water if necessary to loosen to your taste.
4. Add the vegetables and mix through, cook for a further 5 minutes
5. To make the toastie, spoon the keema mix into the pre buttered bread, close the bread up to make a sandwich, and place in the toastie maker until done
6. Alternatively, serve the keema with rice
Note: You can use whatever vegetables you have in your fridge or freezer.