Lamb keema

Ingredients

• 500g (1 lb 2 oz) lamb mince
• 5 small potatoes, diced
• 1 red onion, diced
• thumb-sized piece of ginger, finely grated
• 3 cloves of garlic, finely grated
• 2 small green chillies, sliced
• 3 tbsp neutral-flavoured oil
• 1 cinnamon sticks
• 2 cloves
• 4 green cardamom pods
• 1 tsp chilli powder
• 1 tsp garam masala
• 1/2 tsp ground coriander
• salt, to taste
• 150g (5 oz) frozen peas
• small bunch of coriander, finely chopped
• naan bread or rice, to serve

Directions

1. Heat a pot over medium-high heat and add the oil. Add the cinnamon stick, cardamom pods, and cloves, allowing them to infuse for 1.5–2 minutes. Next, add the garlic and grated ginger, and fry for 1 minute. Add the red onion, green chillies, and a pinch of salt, stirring well, and continue to fry for 3 minutes.
2. Add the lamb mince, stirring well. Turn the heat to high, breaking up the mince as it cooks until it starts to brown, about 6–7 minutes. Add the chilli powder, garam masala, ground coriander, and another pinch of salt. Mix well.
3. Add the diced potatoes and pour in 250–300 ml (1–1 1/4 cups) of water. Stir well, bring to a gentle simmer, then reduce the heat to medium and cover with a lid. Cook for 25–30 minutes, stirring every 5–10 minutes, until the potatoes are fully cooked.
4. In the last minute of cooking, add the frozen peas and cook for 1 more minute, then stir in the fresh coriander.
5. Serve with steamed white rice or naan bread.