Bhuna Keema is a minced lamb recipe where the meat is cooked with spices, garlic, ginger and lots of onion. There are lots of variations of what is a fairly simple dish, but the meat is cooked in its own juices with very little extra liquid added. We used a teaspoon of garam masala for added flavour, but you can also add just a teaspoon each of turmeric and a good quality chilli powder (such as a kashmiri one). The main flavour comes from adding fresh mint and coriander, and of course the lamb itself. serves 4
500g lamb mince
3 onions, sliced
2 tbsp vegetable oil
spices (see above or go for your own option!)
1 tsp grated ginger
3 cloves garlic, crushed
4-6 green chillies, finely chopped
6 mint leaves and a handful of coriander, finely chopped
2 tbsp lemon juice, plus more to taste
1 tsp salt
125 ml water
Heat the oil in a large pan and fry the onions until well cooked (brown rather than golden). Remove.
Add the lamb to the pan with the spices and cook on a high heat until browned. Add the chillies, garlic and ginger and stir, cooking for a few minutes still on a high heat.
Add the water and simmer for about half an hour.
Stir in the lemon juice, herbs and salt to taste.
Serve in a bowl with plain rice or, even better, some roti or naan to soak up the juices.
