Keema Muttar (or minced lamb with garden peas) Curry

It is possible that you have come here looking for the old recipe for Keema Muttar and are currently scratching your head and thinking "I'm sure this isn't the one!".  Well, you would be right.  I made the old recipe recently and hated it.  I can't help but think I'd written something down wrong, or remembered something wrong (probably those multiple spoons of tomato puree), but the end result was horrid.  It makes me wonder how many of you also tried it and thought the same thing!  I do hope you'll tell me, if that happens in future!

Anyway, I read many, many recipes for Keema Muttar and came up with a new one which I've been refining over several different attempts (as these rather random photographs will attest).  The last incarnation was deemed "this is your best one yet!" by my hubby.  As I happened to agree, it was time to include the recipe on the blog in place of the old unsatisfactory version.

This one doesn't contain any tomato puree, you may be happy to note.  I certainly was.  LOL

This one was "the best one yet!"

I've a couple of points worth noting for you, the first of which is that if you like your curry on the milder side then make sure to remove the pith and seeds from the inside of the chilli before chopping it up.  For the same reason, you may wish to reduce the curry powder down to a mild version and likewise reduce the amount of black pepper and ginger you include.  Made as the recipe states, you'll wind up with a curry that will make your nose run and may even demand some mango chutney alongside as it's a frisky one!  I like to serve a cucumber & mint raita - which I really must blog the recipe for - which does a brilliant job of calming the beast.

Secondly, the amount of peas you include is entirely up to you.  I like a moderate amount of peas, but not too many.  Please don't leave them out entirely or it isn't a Keema Muttar, it's a minced lamb curry.  LOL

Righto then, it's time to head for the kitchen!  

KEEMA MUTTAR (or MINCED LAMB WITH GARDEN PEAS) CURRY   (Serves 4)

Ingredients :

1 tbsp coconut oil
500g minced lamb
a quarter of a teaspoon of sea salt
half a teaspoon of freshly ground black pepper
1 large onion, chopped finely
2-3 cloves of garlic, chopped finely
1 red or green chilli, chopped finely
half a teaspoon of ground cinnamon
2 large vine ripened tomatoes, core removed and diced
5-6 cherry tomatoes, quartered
3 heaped teaspoonfuls of your favourite medium curry powder
half a teaspoonful of ground coriander
a flat teaspoonful of ground turmeric
1 teaspoonful of ground ginger
1 tablespoonful of Maggi tamarind sauce
300ml water (approx)
50g (approx) of frozen garden peas
2 tablespoonfuls of fresh coriander leaves, chopped.

Method :

Heat the coconut oil in a large frying pan over maximum heat and, once the oil is liquid, add the minced lamb.  Fry, stirring and turning the mince, until the mince has all changed colour and any liquid has been steamed off.  Add the sea salt and black pepper and stir through.  Once the lamb has just begun to caramelise, remove from the pan into a bowl using a slotted spoon to retain the oil and rendered fat and set the mince aside.

If there is a lot of fat in the pan, spoon some off until you are left with around 2 tablespoonfuls.  Add the onion, garlic and green chilli and stir to combine.  Fry over a medium heat, stirring often, until the onion is transparent and the garlic is fragrant.  Make sure not to burn any of the garlic, to avoid any bitterness.  Part way through cooking, add the cinnamon and stir through.

Next, add the tomatoes and continue frying until the tomatoes have softened and begun to break up.

Add the curry powder, ground coriander, turmeric, ginger and tamarind sauce to the pan and stir through.  Continue cooking for 2-3 minutes until the powders are all well combined with the mixture.

Return the mince to the pan and stir through, making sure to combine the ingredients well and coat the mince with the spice mixture.  Add the water (you may need more, so keep a little extra on hand) and gently stir through.  Allow the mixture to come to a steady simmer for some 20 minutes or so.  As the curry simmers, the sauce will thicken and reduce to your favoured degree.  Some like their curry to be quite dry in which case you won't need any additional water, others prefer a saucier curry.  Keep an eye on the sauce as the curry cooks and be prepared to add a little more water from time to time to keep the sauce how you like it.

A few minutes before you are ready to serve, add the garden peas and fresh coriander (retaining some for garnish) and stir through.  Try not to add the peas too soon, or they will lose their fresh green colour.

Serve with Basmati rice, naan bread and a cucumber & mint Raita.  Don't forget to garnish with a sprinkle of the chopped fresh coriander, just to make it look pretty!

Printable version