- 1 kg Lamb or Chicken Thigh Mince
- 2 Large Onions, finely chopped
- 2 tbsp Sunflower Oil
- 6 Large Cloves Garlic
- 7 cm Piece of Ginger, peeled
- 1 Green Chilli
- 1 400g Can Chopped Tomatoes
- 2 tbsp Tomato Puree
- 2 tsp Salt
- 2 tsp Garam Masala
- 1 tsp Coriander Powder
- 300g New Potatoes, peeled, washed and cut into half
- Handful of Coriander, finely chopped
In a heavy-based pan, heat the sunflower oil on a moderate heat and start frying the onions.
Place the 'Holy Trinity' of garlic, ginger and chilli into a herb mill and blitz into a paste. Add this to the frying onions.
Once the onions are quite brown, lower the heat slightly and add the chopped tomatoes and the tomato puree and cook with the browned onions for approximately 20 minutes or until the tomato masala sauce is a rich, deep red, thick sauce. At this point you will see the oil emerging from around the rim of the pan.
Add the mince and stir into the onion and tomato masala sauce.
Add the salt, garam masala and coriander powder.
Cook for about 40 minutes, stirring regularly, until the Keema is like a thick stew, with none or very little liquid left. The Keema will start to fry in the masala sauce.
At this point add the potatoes and stir in. Lower the heat and cook for about 20-30 minutes, or until the potatoes are cooked. During this time, do stir regularly. You may need to add a little water to help cook the potatoes.
Add the coriander leaves and serve with hot roti and sumac onions marinated in salt, lemon juice and sumac.
If you use chicken mince, do not use breast meat, as this is too dry, instead use skinless, boneless chicken thighs minced up. (My butcher usually does this for me).
If you prefer to add peas instead of potatoes, add the peas after the Keema starts to fry and cook for about 5-10 minutes before serving.