YorkshireIndian Lamb Keema Rara

A proper Northern take on a classic. Big flavour, no fuss, good scran. Tender marinated lamb chunks cooked together with spiced lamb keema for a rich, hearty dish that eats like true comfort food.

Yield: 3-4
Prep Time: 10 minutes
Cook Time: 35 minutes
Special Equipment: Large Skillet

Ingredients

Lamb Marination:

• 300 g boneless lamb, cut into small chunks

• Salt to taste

• 1 tsp ginger garlic paste

• 1½ heaped tbsp coriander powder

• 1 heaped tsp degi red chilli powder

• ½ tsp turmeric powder

• 2 tsp oil

  Lamb Keema Marination:

• 500 g lamb keema

• Salt to taste

• 2 to 3 tbsp yoghurt, whisked

• 2 to 3 green chillies, chopped

• 2 tsp ginger garlic paste

• Few coriander stems, chopped

• 1 tbsp coriander powder

  For Cooking:

• 2 tbsp ghee

• 2 tbsp oil

• 1 tsp cumin seeds

• 2 black cardamom

• 2 to 4 cloves garlic

• 2 tsp ginger garlic paste

• 3 medium onions, finely chopped

• 200 ml tomato puree

• 1 tsp cumin powder

• 2 tsp garam masala

• 2 tsp coriander powder

• Fresh coriander, for garnish

Directions

1. Marinate the Lamb: In a bowl combine lamb, salt, ginger garlic paste, and coriander powder. Add degi chilli powder, turmeric, and oil. Mix well and let sit 5 to 10 minutes.

2. Marinate the Keema: In another bowl mix keema, salt, yoghurt, green chillies, ginger garlic paste, chopped coriander stems, and coriander powder. Set aside to marinate.

3. Build the Base: Heat ghee and oil in a large heavy pan over medium heat. Add cumin seeds, black cardamom, and cloves and let them crackle.

4. Cook the Aromatics: Add ginger garlic paste and sauté about 1 minute until fragrant. Add chopped onions and cook until soft and lightly golden.

5. Cook the Lamb: Add the marinated lamb chunks. Stir, cover, and cook in their own juices for 5 to 6 minutes.

6. Add the Keema: Add the marinated keema. Cook uncovered 8 to 10 minutes, stirring occasionally to brown and combine.

7. Add Tomato and Spices: Stir in tomato puree and cook until the oil begins to separate. Add cumin powder, garam masala, and coriander powder. Mix well.

8. Simmer to Finish: Reduce heat to low, cover, and simmer 10 minutes until tender, rich, and fully cooked.

   Garnish and Serve: Finish with fresh coriander and serve hot.