Stew's keema matas

Stew's keema matas

By
From
Recipes From a Normal Mum
Serves
4–6
Photographer
David Loftus

This isn’t my recipe, it’s my husband’s. It’s probably one of my favourite dinners, especially when there are lots of mouths to feed. The lamb is fatty and satiating so a little goes a long way. I can’t decide whether I prefer it with a side of fluffy white basmati rice or wrapped in flatbreads and eaten street-food style by hand. My advice is to try both.

Ingredients

Quantity Ingredient
1 tablespoon groundnut or sunflower oil
2 onions, peeled and finely chopped
1 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon dried chilli flakes
6 garlic cloves, peeled and crushed
600g lamb mince
1 thumbnail-sized piece fresh ginger, peeled and grated
2 medium-heat red chillies, finely chopped
400g tinned chopped tomatoes
200g frozen petit pois
1 teaspoon Bell blend garam masala

Method

  1. Heat the oil in a frying pan over a medium heat until hot, then add the onions and fry until golden brown, stirring occasionally. Meanwhile, heat a small non-stick pan and fry the coriander and cumin seeds in the dry, hot pan until aromatic – take care not to let them burn. Transfer the spices to a pestle and mortar, add the chilli flakes and grind to a fine powder. You can miss the stage of dry frying and simply grind the spices if you don’t have the time or inclination but it does add a wonderful depth of flavour. Set the spices aside for later.
  2. Add the garlic, lamb, ginger, fresh chillies and ground spices to the fried onions and stir. Turn the heat down and add the chopped tomatoes. Refill the tomato tin with cold water and add to the pan. Simmer for 30 minutes. Just before serving stir through the peas and the garam masala and leave to warm through for 5 minutes or until the peas are cooked.
  3. Serve with fluffy basmati rice or flatbreads and raita. Leftovers are a blessing with this dish. This curry tastes better the next day simply reheated, or if you fancy something a bit different, use the mixture as a spicy shepherd’s pie base: simply add mashed potato to the top and bake at 180ºC for 40 minutes.
Tags:
Great British Bake Off
Holly
Bell
Mum
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