Keema and Peas

This recipe is super similar to the chicken curry, the first part is the base for a lot of meat based curries (Punjabi style).  Traditionally lamb mince would be used for this, I really like it with turkey mince (it’s also probably a little bit healthier).  Try both and see what you think.  Any leftovers from this make for an amazing toasted sandwich with a bit of lime pickle (Pataks obvs.)

Gear

• 1 chopping board
• Large saucepan/chef’s pan
• Wooden spoon
• 1 sharp knife

Keema and Peas

Ingredients

• 500g of Turkey mince (thigh mince is best) or 500g lamb mince
• 1 large onion peeled and finely chopped/diced
• 4 or 5 garlic cloves peeled and finely chopped
• 1 thumb size piece of ginger, peeled and chopped (I like long and chunky pieces for this)
• 3 green chillies (either finger or birdseye) sliced.
• 2 tbsp of vegetable oil (e.g. rapeseed oil)
• 1 tsp of hot chilli powder
• 1 tsp turmeric powder
• 1 tsp paprika
• 2 tsp garam masala
• 1 tin of plum tomatoes (or chopped tomatoes)
• 2 mugs of frozen peas (yes mugs as in for drinking tea, it is a convenient measuring device!)
• bunch of fresh coriander chopped, add before serving.

Method

1. Add the oil to the saucepan and place on a low heat.
2. Add the diced onion with a good sprinkling of sea salt and ‘sweat’ for about 10 mins, making sure the onion does not brown.
3. Add the garlic, ginger and two of the sliced chillies, stir into the onion for a minute.
4. Increase the heat to medium/high and add the chilli powder, turmeric, paprika and 1tsp of  the garam masala.  If the mix appears too dry add another ‘slug’ of oil. Stir for 30 seconds.
5. Add the tinned tomatoes with a pinch of sea salt, break them up and stir; rinse the inside of the tin with a splash of cold water and add this into the pan, half fill the tin with water and keep to one side.
6. At this point we are going to reduce the sauce. Continue heating on a medium/high heat for about 8-10 minutes; the sauce should become more paste like and the onions will break down into the sauce.  It should start ‘sticking’ to the bottom of the pan. Be careful to not let it burn at this stage. If in doubt add a small splash of water, stir in and continue reducing.
7. Once a paste has formed add the mince, stir in and coat with the sauce, continue cooking for about 3-4 minutes until everything is fairly cooked.
8. Now add the water from your tin, bring to a simmer and reduce the heat to low, continue cooking for about 15 minutes. Check the taste and add salt if needed.
9. Add the frozen peas and stir into the sauce, cook for about 5 mins.
10. Finally add 1tsp of garam masala, the chopped coriander and the last green chilli just before serving.