Keema is a great way to celebrate spring with the use of lamb, and replacing the traditional garnish of peas with wild garlic really elevates the dish.
Serves 2/3 people
Prep time: 15 minutes
Cooking time: 50 minutes
Ingredients
500g of lamb mince
2 cloves of garlic
150g of fresh tomatoes
1 onion, peeled
1 thumb of ginger
1 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods
2 green chillies
200g wild garlic
Method
Begin by finely chopping one onion and one clove of garlic and gently cook on medium heat with a bit of oil in a pan large enough to fit all the ingredients.
When the onion has softened, add the lamb mince and a generous pinch of salt and pepper, then turn the heat up slightly higher and allow the lamb mince to colour a little.
While cooking, take the other onion and garlic and place into a blender with the peeled ginger and all the spices and blend to a puree.
Add the puree to the lamb and stir in; next, add the freshly chopped tomatoes to the pan, place a lid on top, turn down the heat, and simmer gently for at least 30/40 minutes, stirring occasionally.
You can add a little stock or water now and again if needed to loosen but keep tasting for seasoning.
When the keema has cooked out, and the tomatoes are soft, add the whole green chillies and fold in the wild garlic to allow them to wilt and then serve with your choice of accompaniments such as rice, naan bread or chapatis.