Keema Chana Saag Masala
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 2 tbsp ghee or veg oil
- 2 medium red onions finely chopped
- 1 tbsp grated ginger root
- 1 tbsp grated garlic
- 1 green chilli rough chopped
- 400g lamb mince
- 1/2 a star anise
- 1 bay leaf
- 1 inch cinnamon stick
- 1 tbsp Kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 300g fresh tomatoes diced
- 1 tbsp tomato purée
- 400ml lamb or chicken stock
- 1 x 400g tin chickpeas
- 150g baby leaf spinach
- Handful freshly chopped coriander
- Salt to taste
Preparation
Heat your pan to a medium heat and toast the black peppercorns, cumin and coriander seeds for a few minutes. Use a spice grinder or pestle and mortar and grind to a fine powder, set aside.
Turn the heat up on your pan and add the oil, onions, bay leaf, cinnamon stick, star anise and a pinch of salt. Sauté the onions until the edges start turning golden brown and stir in the chopped ginger and green chilli, sauté for a few more mins before stirring in the garlic. Sauté for a few more minutes, then turn up the heat and add the lamb mince.
Brown the lamb mince for 6 or 7 minutes, breaking it up with your spoon and stir regularly. Stir in the freshly toasted and ground spices plus the kashmiri chilli powder, turmeric, and garam masala then sauté for a few minutes stirring continuously.
Add the tomatoes and cook for five minutes stirring regularly to break them down. Stir in the tomato purée, stock and the chickpeas, then cover and simmer gently for 20 minutes, stirring half way. Remove the lid, turn up the heat one notch and continue to simmer gently for another 20 mins, stirring occasionally.
Add the spinach and push it into the sauce as much as you can and then cover for five minutes. Stir the spinach in now it’s wilted, cover and simmer on a medium low heat for another 20 mins.
Remove the lid to simmer for the last five mins, season to taste and stir in the chopped coriander.
