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Keema Mutter (Minced lamb with green peas), with vegetable curry & rice



Ingredients for the Keema Mutter :

6 tbsp sunflower oil (I used vegetable oil)
2 bay leaves
10 black peppercorns
2 onions, finely chopped
2 tsp ginger, minced (I used ready-ginger, from a tube)
2 tsp garlic, minced
8 tbsp tomato puree (seriously!)
500g minced lamb
150g frozen garden peas (use fresh, if you’ve got them)
1 tsp chilli flakes
1 tsp ground turmeric
1 tsp ground garam masala
sea salt
2 tbsp chopped coriander leaves.

Ingredients for vegetable curry :

A knob of butter
1 tbsp vegetable oil
1 onion, chopped finely
1 clove garlic, minced

2 tsp madras curry powder
half a tsp ground coriander
half a tsp ground cinnamon
half a tsp ground cumin a handful of new potatoes, quartered or 1 potato, peeled and diced small
a handful of chantenay carrots, top & tailed, then halved or 1 medium carrot, peeled & diced small
half a small swede, peeled and diced small
a handful of mushrooms, quartered
400ml vegetable stock
2 tbsp chopped coriander leaves.

Ingredients for white rice :

3-4 cups of basmati rice
sea salt.

Method :

1.  Firstly, turn your attentions to the vegetable curry as this needs time for the vegetables to cook.  To begin with, in a deep saucepan, melt the knob of butter and add the vegetable oil.  Then add the onions and a pinch of sea salt and fry until softened and just beginning to turn golden.

2.  Add the garlic and continue to fry, whilst you add the spices.  Stir to combine and continue to fry gently for another 1-2 minutes or so.

3.  Add the vegetables and stir well, continuing to fry, until the veggies are all coated in the spices.

4.  Add the vegetable stock, stir to combine.  Bring to a boil, then reduce to a simmer and cook (with a lid on the pot, but at half-mast, so that steam can escape) until the vegetables are tender and the sauce is reduced and thickened so that it coats the vegetables.  This should take around 15-20 minutes and you should be able to leave it to its own devices – with just a stir every so often to ensure nothing is sticking to the bottom of the pan – for the duration.

5.  Next, put a saucepan of salted water on to boil, for the rice.

6.  While the water is heating, you can begin the Keema Mutter.  So, in a deep frying pan, heat the oil and add the bay leaves, peppercorns and onions.  Fry, stirring often, until the onions are golden – which takes around 10 minutes.

7.  Once the water for the rice is boiling, reduce the heat to a minimum, to keep it ticking over until you’re ready to add the rice.

8.  In the Keema Mutter pan, add the ginger and garlic and fry, stirring now and then, for 1-2 minutes.

9.  Mix in the tomato puree and fry until you can see the oil definitely separating.

10.  Add in the minced lamb, chilli, turmeric, garam masala and a pinch of salt.  Do not be tempted to pre-cook your lamb, as the fat generated therefrom is an integral part of the dish.  No, this isn’t one for weight watchers!  Cook over a low heat, stirring now and then, until the lamb is cooked through – and about half-way through, add the green peas.

11.  Now back to the rice.  Pour the dry rice into a sieve and run it under a warm tap until the rice stops releasing starch and the water runs clear.

12.  Put the rice into the water and increase the heat to get it boiling.  Stir the rice from time to time to make sure it isn’t sticking to the bottom of the pan.

13.  Once boiling, reduce the heat to an active simmer and cook for 7-9 minutes.  Test the rice, which should be softened all the way through but retaining its shape and with a little bit of bite.  You don’t want it to be crunchy, nor do you want it to be so waterlogged that it is flabby and beginning to lose its shape.

14.  Once done, drain the rice immediately and give it a good shake to remove all the water.  Return it to the pan and thereafter only ever stir it, should you need to, with a fork.  Spoons are too good at breaking it up into mushy little pieces.

15.  Finish both the Keema Mutter and the Vegetable Curry by adding the chopped fresh coriander leaf.  Stir to combine, then serve.


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Spice Crusted Sweet Potato Wedges (Tested)





3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder


Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Lamb Souvlaki




Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source :

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Spicy Falafels





  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten


Large pan, large mixing bowl, fork/potato masher


  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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