Achari keema

Achari keema

Achari keema

Serves Serves 4
Time Cooks In1 hour 25 minutes (Prep 20 minutes, Cook 1hr 5 mins)
DifficultyNot too tricky
Recipe From

The Ramadan Cookbook

By Anisa Karolia
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Ingredients

  • 4 tablespoons oil
  • 1 –2 bay leaves
  • 1 –2 cinnamon sticks
  • 1 onion , diced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 500 g lamb mince
  • 1 teaspoon chilli powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon mango powder
  • 1 teaspoon dried fenugreek leaves
  • 30 g fresh fenugreek , finely chopped
  • 1 tablespoon lemon juice
  • 2 fresh tomatoes , finely chopped
  • 2 tablespoons tomato purée
  • 2 tablespoons plain yogurt
  • 80 ml water
  • 2 jalapeño chillies , halved
  • ½ teaspoon nigella seeds
  • salt
  • finely chopped fresh coriander , to garnish
  • WHOLE SPICES
  • 3 –4 dried chillies
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon nigella seeds
  • 3 –4 cloves
  • 5 –6 black peppercorns
  • ½ teaspoon cardamom seeds
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Recipe From

The Ramadan Cookbook

By Anisa Karolia
Tap For Ingredients

Method

Heat a frying pan on a medium heat and dry-fry the whole spices for 8 minutes, stirring, until fragrant. Tip into a food processor, grind to a powder and set aside.

Heat a medium saucepan on a low heat and add the oil, bay leaves and cinnamon sticks. Add the onion and fry for 4–5 minutes or until golden brown. Add the spices you have ground, the ginger paste and garlic paste and cook for 30 seconds. Add the lamb mince, stir well, cover and cook until the mince has changed colour and the liquid has evaporated, about 25–30 minutes.

Add the chilli powder, turmeric, mango powder, dried fenugreek, fresh fenugreek, lemon juice, tomatoes, tomato purée, yogurt, water and jalapeños. Season with salt, stir everything together and simmer on a low heat for 15–20 minutes until the tomatoes have softened and broken down. Sprinkle over the nigella seeds and serve garnished with fresh coriander.
Recipe From

The Ramadan Cookbook

By Anisa Karolia