Ingredients:

  • 2 Tbsp Neutral Cooking Oil (e.g., Vegetable or Canola)
  • 5 lbs Ground Lamb (20% fat recommended)
  • 1 large Yellow Onion, finely diced
  • 1 Tbsp Fresh Ginger, grated
  • 4 cloves Garlic, minced
  • 5 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 5 oz can Crushed Tomatoes (or Tomato Passata)
  • 1/2 cup Lamb or Beef Stock (low sodium)
  • 1 cup Frozen Peas
  • Salt and Black Pepper, To taste
  • 1/4 cup Fresh Mint, chopped
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 1 cup Full-Fat Greek Yoghurt
  • 1 tsp Lime Juice
  • Pinch of Salt

Instructions:

  1. Prep the Mise en Place: Finely dice the onion, mince garlic, grate ginger, and measure all spices. Set the fresh herbs aside.
  2. Brown the Lamb: Heat the oil in a large pan over medium-high heat. Add the ground lamb and break it up with a spoon. Cook until the lamb is fully browned and deeply caramelised (about 6-8 minutes). If using very fatty lamb, drain off all but 1 Tbsp of the fat before proceeding.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the pan and cook until soft and translucent (about 5 minutes). Add the grated ginger and minced garlic, stirring for 1 minute until fragrant.
  4. Bloom the Spices: Push the meat mixture slightly to the side, creating a small well in the centre of the pan. Add all the measured spices (Cumin, Coriander, Turmeric, Garam Masala) directly into the hot oil/fat. Cook the spices for 30–60 seconds, stirring constantly, until they become incredibly fragrant.
  5. Simmer the Sauce: Stir the spices into the meat mixture thoroughly. Add the crushed tomatoes and the stock. Bring the mixture to a low simmer.
  6. Season and Reduce: Reduce the heat to low, cover the pan loosely, and let the keema simmer gently for 15 minutes, allowing the flavours to deepen. Season generously with salt and pepper.
  7. Add Peas: Stir in the frozen peas. Cook uncovered for 3–5 minutes until the peas are tender and the sauce has thickened slightly.
  8. The Fresh Lift: Remove the pan from the heat. Stir in the chopped fresh mint, half of the fresh coriander, the lemon zest, and the lemon juice. Taste and adjust seasoning—it should be rich but bright.
  9. Prepare the Yoghurt: In a small bowl, whisk together the Greek yoghurt, lime juice, and a pinch of salt to create a raita-style topping.
  10. Serve: Ladle the hot keema into bowls, top generously with a dollop of the raita-style yoghurt, and sprinkle with the remaining fresh coriander.