On the heat. Medium

Ingredients

• 750 g lamb mince, regular
• 3 tbsp oil or ghee
• 2 onions, chopped fine
• 2 tbsp ginger–garlic paste
• 2 green chillies, slit
• 2 tsp ground coriander, 1 tsp cumin
• 1 tsp chilli powder, ½ tsp turmeric
• 3 tomatoes, chopped
• 250 g peas, fresh or frozen
• 1 tsp garam masala · salt
• Coriander, ginger julienne, lemon

Method

1. Onions in the oil, 10 minutes to golden. Ginger–garlic and chilli, two minutes.
2. Mince in over high heat. Break it up constantly for the first three minutes, then leave it alone and let it catch and brown. Most keema is under-browned.
3. Ground spices in, 30 seconds. Tomatoes in, and cook until the oil separates — about 10 minutes.
4. A splash of water, lid on, 15 minutes on low so the mince goes tender rather than just cooked.
5. Peas in for the last 6 minutes. Garam masala, salt.
6. Rest 5 minutes off the heat, then coriander, ginger and lemon. Roti, pau, or over rice with a fried egg.

Cook's note. Also the filling for keema samosa, keema pau, and a shepherd's pie that will ruin you for the usual kind. See the British chapter.

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