Keema (dry mince curry)

• 25g ghee or 2x15ml of oil
• 1 onion peeled and chopped
• 1x2.5cm stick of cinnamon
• 4 small green cardamoms
• 2 large cardamoms
• 1 bay leaf
• 450g of minced beef or lamb
• 1x1.25ml spoon of turmeric
• about 1x5ml spoon of chilli powder
• 1x5ml spoon of coriander
• 1x5ml spoon of cumin
• 150ml plain, unsweetened yogurt or 1x 225g can tomatoes or 4-5 fresh tomatoes, skinned and roughly chopped
• 100g frozen peas (optional)
• salt
to garnish: chopped coriander leaves,1 green chilli, seeded and finely chopped

Preparation time: 10 mins

Cooking time: 30-40 minutes

Popular as a breakfast dish with parathas, keema is also used to fill samosas and for biryani. It is usually cooked until dry.

Heat the ghee or oil in a large pan and fry the onion until light brown. Add the stick of cinnamon, small and large cardamoms and the bay leaf. COnitnue frying for 1 minute.

Add the minced beef ot lamb and sprinkle with the turmeric, coriander and cumin. Mix well and fry for 2-3 minutes to brown the meat, then add the yogurt or tomatoes and salt. Cover and gently cook for about 10 minutes until the mince is nearly dry. Uncover, add the peas an dconitnue cooking over a gentle heat for 10 minutes.

Serve garnished with coriander leaves and chilli