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Grid Iron Meat

Indian Keema Curry

INGREDIENTS

Ingredients:

  • 500g lamb mince
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 2 green chillies, finely chopped (adjust to taste)
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp red chilli powder (adjust to taste)
  • 2 tomatoes, finely chopped
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • 1 cup frozen peas (optional)
METHOD

Method:

    1. Heat oil in a pan and add cumin seeds. Once they start to splutter, add onions and sauté until golden.
    2. Add garlic, ginger, and green chillies. Cook for a few minutes.
    3. Add the lamb mince and cook until browned, breaking up any lumps.
    4. Stir in turmeric, garam masala, coriander, and chilli powder. Cook for a minute.
    5. Add tomatoes and salt. Cook until the tomatoes are soft and oil begins to separate.
    6. If using, add peas and a little water. Cover and simmer until the peas are cooked.
    7. Garnish with fresh coriander leaves and serve hot with naan or rice.

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Yorkshire Lamb – Mince – 500g

Enjoy the distinctive taste of North Yorkshire with our minced lamb.

Sourced exclusively from sheep reared on local Yorkshire Dales farms, our lamb is a testament to traditional husbandry and a commitment to quality.

Perfect for a range of dishes, from hearty shepherd’s pies to exotic koftas, this versatile minced lamb is rich in flavour and nutrition, it’s ideal for those who enjoy good, traditional food. Each pack of our minced lamb promises an authentic taste of North Yorkshire’s lush pastures, bringing the essence of our heritage to your table.

£9.50

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Keema Curry, with its rich flavours and textures, pairs beautifully with a variety of sides and accompaniments. Here are some excellent options to consider for a well-rounded meal:

  1. Breads:
    • Naan: Soft and fluffy, naan is perfect for scooping up the curry.
    • Roti or Chapati: These whole wheat flatbreads are a healthier option and complement the richness of the curry nicely.
    • Paratha: A flaky, layered flatbread that adds a delightful texture.
  2. Rice:
    • Basmati Rice: Its long, fragrant grains make basmati rice an ideal choice for soaking up the curry.
    • Jeera (Cumin) Rice: Lightly flavoured with cumin and other spices, it can add an aromatic touch to your meal.
    • Pilau or Pilaf: A mildly spiced rice dish with vegetables or nuts can be a great accompaniment.
  3. Vegetable Dishes:
    • Aloo Gobi (Potato and Cauliflower): A dry, spiced dish that complements the moist texture of keema.
    • Saag (Spinach Curry): Its creamy texture and earthy flavor balance the spiciness of keema curry.
    • Dahi Bhindi (Okra in Yogurt): The tanginess of the yogurt in this dish can offer a refreshing contrast.
  4. Salads and Raita:
    • Kachumber Salad: A simple, fresh salad of cucumber, tomato, onion, and lemon juice can provide a crisp, cooling balance.
    • Raita: Yogurt mixed with cucumber or boondi (fried gram flour balls), and seasoned with spices can help cool the palate.
  5. Pickles and Chutneys:
    • Mango Pickle: Its tangy and spicy taste adds a zesty flavor.
    • Mint Chutney: Offers a fresh and herby contrast to the rich curry.
  6. Drinks:
    • Lassi: A yogurt-based drink, sweet or salty, helps soothe the palate.
    • Masala Chai: A spiced tea that complements the strong flavours of the curry.
    • Indian Beers or Red Wine: For those who prefer an alcoholic beverage, these can pair well with the robust flavours of the keema curry.

These pairings not only complement the flavours of the keema curry but also add different textures and elements to your meal, making it more enjoyable and satisfying.

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Preparation Time: 5 min
Cooking Time: 30 min

Pairings

Pairing drinks with Keema Curry can enhance the dining experience by complementing the rich and spicy flavours of the dish. Here are some drink options that go well with Keema Curry:

  1. Wine:
    • Red Wines: Choose a medium-bodied red wine like Shiraz, Merlot, or Malbec. These wines can stand up to the robust flavours without overpowering the dish.
    • White Wines: If you prefer white, opt for a Riesling or Gewürztraminer, which are aromatic and can balance the spices with their slight sweetness.
  2. Beer:
    • Lagers and Pilsners: Lighter beers like lagers and pilsners can be refreshing and help cleanse the palate.
    • Indian Beers: Beers like Kingfisher or Cobra are specifically brewed to complement Indian cuisine.
  3. Non-Alcoholic Beverages:
    • Lassi: A traditional Indian yogurt-based drink, available in sweet or salty versions, which can cool the palate after spicy food.
    • Mango Lassi: For a fruity twist, mango lassi is both refreshing and complements the spices well.
    • Masala Chai: A spiced tea with milk can be a comforting choice, especially in cooler weather.
    • Sparkling Water: Helps cleanse the palate and is a good choice for those who prefer a non-flavoured, non-alcoholic drink.
  4. Cocktails:
    • Spiced Rum Cocktails: Cocktails made with spiced rum can echo the spices in the curry.
    • Gin and Tonic: A classic choice, with the bitterness of tonic balancing the richness of the curry.
  5. Spirits:
    • Whisky or Bourbon: For those who enjoy spirits, a good whisky or bourbon can stand up to the strong flavours of the curry.

When choosing a drink to pair with Keema Curry, consider the level of spiciness and your personal taste preferences. Lighter drinks can offer a refreshing contrast to the rich and spicy curry, while fuller-bodied beverages can complement its robust flavours.

 

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