Keema

Basic Keema

This is based on the one on this page.

Ingredients

• Jeera
• Ground coriander (or coriander seeds)
• Black pepper seeds (some)
• Cinnamon (a small bit)
• Cloves (2 or 3)
• Mince (beef or lamb works well.)
• Basic curry powder
• Onions
• Garlic
• Chillies
• Ginger
• Tin of chopped tomatoes
• Oil or gee (I use olive oil)

Method

• In a pan heat the jeera, pepper, cinnamon, cloves and coriander until darkened; allow to cool and grind to a powder.

• Chop the ginger and garlic and mush to a fine paste. I use a hand blender for this, adding a bit of water to help the paste form.

• Chop the onions.

• Chop the cillies

• In a heavy pan (I use a cast iron casserole like this) slowly soften the onions, then add the ginger and garlic paste, chillies (chopped) and the ground spices and fry until the pungent smell has gone.

• Add the mince and fry until brown.

• Add the chopped tomatoes and yoghurt, bring to the boil and simmer for ages.

• Towards the end add a spoonfull of basic curry powder.

Eat.

Notes

I usually make a pan full then use the rest the next day. It's fine left on the stove, just add enough yoghurt the next day to increase the linquid content so you can simmer it for another hour or so. The second day will probably be the best.