165min 2 ppl
Keema Madras
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 36g
Carbs 12g
Fats 26g
About this dish
Spiced minced lamb cooked in a fiery, tangy Madras-style sauce — the mince cooks quickly and absorbs the bold flavours of curry leaves, tamarind, and dried chillies, making this one of the fastest and most satisfying curries to prepare.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Curry Leaves0.5 sprig
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Minced Lamb300 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Tamarind Paste0.5 tbsp
Dried Goods
- Water50 ml
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Kashmiri Chilli Powder0.75 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy pan
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Measuring spoons
- Meat thermometer
Method
1
Finely dice the onion, mince the garlic, grate the ginger, and roughly chop the fresh coriander. Set everything aside ready to use.
Approx. 10 minutes
2
Heat the vegetable oil in a large heavy pan over medium-high heat. Add the mustard seeds and cumin seeds and sizzle until the mustard seeds pop.
Approx. 1 minutes
3
Add the curry leaves (stand back — they will splutter) and cook for 30 seconds.
Approx. 1 minutes
4
Add the diced onion and cook, stirring occasionally, for 10 minutes until deep golden.
Approx. 10 minutes
5
Add the garlic and ginger and cook for 2 minutes, stirring, until fragrant.
Approx. 2 minutes
6
Increase the heat to high. Add the minced lamb, break it up with a wooden spoon, and cook for 8 minutes until no longer pink and lightly browned.
Approx. 8 minutes
7
Add the tomato purée, ground coriander, Kashmiri chilli powder, turmeric, and ground cumin. Cook for 2 minutes, stirring constantly, to toast the spices.
Approx. 2 minutes
8
Add the tinned tomatoes, tamarind paste, and 50ml water. Reduce to medium heat and cook for 12 minutes, stirring occasionally, until the sauce is thick and glossy. The internal temperature of the lamb should reach at least 71°C (160°F) — check with a thermometer.
Approx. 12 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve garnished with the chopped fresh coriander.
Approx. 1 minutes
