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Servings: 4
| 1kg of lamb or mutton mince |
| 200g frozen garden peas |
| 2 tbsp cooking oil |
| 2 medium onions, chopped |
| Thumb-sized piece of ginger, chopped |
| 4 garlic cloves, chopped |
| 3 birds eye green chillies, chopped |
| Large bunch of fresh coriander, stalks and leaves separated and chopped |
| 5-6 ripe tomatoes, chopped |
| 2 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| ½ tsp cumin seeds |
| Salt to taste |
Prepare:
| Use a food processor to mix and blend the onion, garlic, ginger, green chilli and coriander stalks into finely shredded pieces. If you do not have a blender then hand cut these ingredients as small as you can and set aside. |
Cook:
| Heat the oil in a pan and add the cumin seeds. |
| Once the cumin seeds start to sizzle, fry the onion, garlic, ginger, green chillies, coriander stalk mixture and fry for 5-8 minutes until well browned. |
| Add the lamb/mutton mince, turn up the heat in the pan and stir well to break into small pieces. |
| Once the meat is well browned, add the Mandala king masala and Mandala garam masala and fry for 30 seconds. |
| Season the meat with salt, add the chopped tomatoes and a cup of water (about 200-300 ml). |
| Reduce the heat to medium and then cook with the lid on the pan for 20 minutes, stirring occasionally to stop the meat sticking. |
| Remove the lid and at this point you might notice that a lot of fat has separated from the meat into the sauce (depending which meat you used). If you feel there is too much fat, stop stirring for a minute and allow the fat to rise to the top of the pan, then use a spoon to skim and discard. |
| Add the peas and cook with the lid off, allowing most of the remaining water to evaporate away. If you feel the keema needs a little more zing, add 1 more extra teaspoon of Mandala garam masala. |
| Once the remaining sauce is really thick and almost disappeared your keema is ready. |
Garnish:
| Turn off the heat, add a squeeze of fresh lemon juice and garnish with coriander leaves. |
| Serve with lemon wedges and eat with Indian bread. |
