I love a good keema, really moreish and comforting. I usually make it with minced lamb but here I opted for beef for a change, just as good. I like things quite punchy in the heat department, so plenty of cumin, garam masala, fresh red chillies, ginger and enough chilli oil to sort out a bad cold. Proper satisfying. Serve with naan bread or as I did here with steamed brown basmati rice and Bombay potatoes.
400g tin chopped tomatoes
1 fresh red chilli, finely chopped (keep the seeds)
2 garlic cloves, peeled and minced
1 x 5cm piece root ginger, peeled and finely grated
a small bunch of fresh coriander, leaves picked
1 lime, cut into quarters
vegetable oil, for frying
1. Heat about a tablespoon of vegetable oil in a large saucepan over a medium heat.
2. Add the finely chopped onion and crushed garlic and fry for about 6 to 8 minutes then add the chilli and ginger along with the dried spices; cumin, garam masala, chilli powder and turmeric. Stir everything around in the pan and enjoy the aromas as the spices release their aromatics!
3. Add the minced beef breaking it up as finely as you can with a fork as you fry it, about 5 to 6 minutes.
4. Pour in the tin of chopped tomatoes. Pour 250ml water into the tin, swirl the water around then pour into the pan. Add a pinch of sugar then stir everything around. Simmer for about 20 minutes.
5. Pour a little chilli oil into the pan for extra oomph and according to taste and your heat threshold.
6. Add the peas and cook for about 6 minutes or so until they’re soft.
7. Add a squeeze of lime to the keema, again to taste, to lift the flavours.
8. Scatter some fresh coriander leaves over the keema just before serving.
To make the Bombay potatoes:
400g potatoes, peeled and cut in cubes
½ tsp yellow mustard seeds
a good pinch of chilli powder
rapeseed oil (or ghee), for frying
1. Add the potatoes to a pan of salted boiling water, then drain in a colander and allow to cool.
2. Put two tablespoons of rapeseed oil (or ghee) in a pan over a medium heat.
3. Add the yellow mustard seeds and black onion seeds. Wait for the seeds to pop in the hot oil then add a good pinch of chilli powder and the turmeric and stir into the hot oil.
4. Add the cooked diced potatoes, stir to coat in the spices. Fry for about six minutes or so until crisp. Season with sea salt to taste.
