Last week was my favourite Beef Madras. This week is curry as true comfort food, again from the Queen of Curry Madhur Jaffrey from her 2001 book “Foolproof Indian Cookery” (BBC). Keema Matar (Minced lamb with peas) – very easy to make and medium spiced, great as a nice quick curry, all in all about an hour to prepare and cook.
4 tbsps of olive oil
1 onion, finely chopped
2 tsp crushed garlic
1 tbsp grated fresh root ginger
1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cayenne pepper, 1/4 tsp turmeric, 1/4 tsp nutmeg, 1/4 tsp ground cinnamon
200g (7oz) chopped tomatoes
4 tbsp plain yoghurt
550g (1 1/4lb) minced lamb
1 tsp salt, or to taste
250 ml (8fl oz) water
2 tbsps lemon juice
150g (5oz) fresh or frozen peas
1. Heat the oil in a wok or similar pan, add the onion, ginger and garlic and cook until lightly browned. Add the spices and cook for a further 10 seconds.
2. Add the tomatoes and yoghurt and cook for 2 minutes then add the minced lamb and salt. Stir for 2 minutes breaking up any lumps then add the water and bring to a simmer, cover, turn the heat to low and simmer for 30 minutes. (I skim off the excess oil after this stage).
3. Add the lemon juice and peas, cover and simmer for a further 10 minutes. Serve with rice and/or breads.
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