Pakistani Keema Gobi Curry
Ingredients
Fried cauliflower
- 1.5 tbsp ghee/veg oil
- 450g bite size pieces cauliflower
- 1/2 tsp cumin seeds
Keema
- 1 tbsp ghee/veg oil
- 5 cm cinnamon stick
- 2 whole black cardamom
- 8 whole black peppercorns
- 2 whole cloves
- 1 tsp cumin seeds
- 2 medium onions finely chopped
- 1 tbsp finely grated ginger
- 1 tbsp finely grated garlic
- 500g lamb mince
- 1 tbsp chopped green chillies
- 2 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 175g fresh chopped tomatoes or tinned toms if out of season
- 3 x 125ml water
- 1 tsp garam masala
- Handful freshly chopped coriander
- Salt to taste
Preparation
Heat a large pan on medium high and add the ghee/oil and cumin seeds for the cauliflower, heat through for a min, then add the cauliflower and a pinch of salt. Fry for 5-6 mins, stirring occasionally until the cauliflower has some colour. Remove and set aside.
Add the ghee/oil for the keema to the same pan, along with the cumin seeds, black cardamom, cinnamon stick, cloves and peppercorns. Fry for a min and then add the onions and 1/3 tsp salt. Sauté on a medium heat for 15 mins until the onions are turning golden. Add the ginger and garlic and fry for another few mins, then turn the heat up high and add the lamb mince. Break it up with your spoon and brown well for approx 10 mins.
Stir in the green chillies and ground spices for 30 secs, then the tomatoes and again fry well for around 10mins until the tomatoes have broken down.
Stir in the first 125ml water and simmer on a medium heat for 5 mins until the water has cooked off. Repeat with another 125ml water.
When that has cooked off, stir in the cauliflower and the final 125ml water, cover loosely and simmer on a medium heat for 20 mins, or until the cauliflower is soft. Stir occasionally.
Stir in the garam masala, season to taste and finish with chopped coriander.
Notes
This recipe serves 4 and is a nod to Eid celebrations.
