• Jo Murray

Lamb Keema with Cumin and Currant Pulao

Hey if you are looking for a quick two pots (yep that's all this baby takes) that's full of flavour and will have everyone at the table savouring every mouthful this is the midweek meal for you. Don't go anywhere you have to read about this recipe.

Keema curry (keema matar) is a delicious Indian/Pakistani ground meat, whether lamb or beef, and pea curry. “Keema” means ground meat and “matar” are peas. Occasionally the keema curry will contain potatoes, this is another common variation of this dish and is actually called keema aloo. Often this meat mixture is used as a filling for samosas or naan bread.

This dry style curry dish compliments the Cumin and Currant Pulau with both of the dishes' flavours complimenting each other totally. I love the sweetness of the currants against the spiciness of the lamb curry. We have made this recipe using both beef and lamb, personally I prefer the lamb but both are equally as nice. Of course it can be made spicier to suit your taste buds but it is perfectly balanced just the way it is.

This weeknight wonder is something we have cooked before and it was totally devoured. It's somewhat simple but definitely packed with the perfect combination of spices. The kids actually get excited when I cook this dish and there is generally nothing left for lunches the next day.

Lamb Keema with Cumin and Currant Pulao

(Recipe sourced from Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4

💚 8 sp per serve

💙 8 sp per serve

💜 8 sp per serve

2 tablespoons peanut oil

1 small brown onion, sliced thinly

1 clove garlic, crushed

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1/4 teaspoon ground turmeric

1 cup basmati rice

2 cups chicken stock

2 tablespoons dried currants

500 grams lean beef mince

2 teaspoons mild or hot curry powder (depending on taste)

1/2 teaspoons ground ginger

2 tablespoons sweet chilli sauce

1/4 cup water

4 green onions, sliced thinly

2/3 cup frozen peas

1/4 cup firmly packed fresh coriander leaves

To make pulao, heat half the oil in large frying pan. Cook brown onion, garlic and spices, stirring, until onion softens. Add rice, cook, stirring, until rice is coated in spice mixture. Stir in stock and bring to a boil. Reduce heat and simmer, covered, 12 minutes. Remove from heat, stir in currants; stand, covered, about 5 minutes or until rice is tender.

Meanwhile, heat remaining oil in large frying pan. Add mince and cook, stirring, until cooked through.

Add curry powder and ginger; stir until fragrant. Add sauce, the water, green onion and peas. Cook, stirring, until peas are tender.

Serve keema with pulao, if desired accompany with freshly chopped coriander and mint and plain yoghurt.


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