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Achari keema
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Total Time:
1 hour 25 minutes
Try this quick and delicious spicy mince dish, perfect for busy days. Serve with naan or roti from The Ramadan Cookbook for a satisfying meal your family will love.
Ingredients:
  • 1 onion diced
  • 4 tablespoons oil
  • 1 –2 bay leaves
  • 1 –2 cinnamon sticks
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 500 g lamb mince
  • 1 teaspoon chilli powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon mango powder
  • 1 teaspoon dried fenugreek leaves
  • 30 g fresh fenugreek finely chopped
  • 1 tablespoon lemon juice
  • 2 fresh tomatoes finely chopped
  • 2 tablespoons tomato purée
  • 2 tablespoons plain yogurt
  • 80 ml water
  • 2 jalapeño chillies halved
  • ½ teaspoon nigella seeds
  • salt
  • finely chopped fresh coriander to garnish

  • 3 –4 dried chillies
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon nigella seeds
  • 3 –4 cloves
  • 5 –6 black peppercorns
  • ½ teaspoon cardamom seeds
Instructions:
  • 1. In a frying pan over medium heat, toast the whole spices for 8 minutes until fragrant, then transfer to a food processor to grind into a powder. 2. In a saucepan over low heat, sauté bay leaves, cinnamon sticks, and onions until golden brown. Add the ground spices, ginger paste, and garlic paste, cook for 30 seconds. 3. Stir in the lamb mince, cover, and cook until the color changes and liquid evaporates, about 25-30 minutes. 4. Mix in chilli powder, turmeric, mango powder, dried fenugreek, fresh fenugreek, lemon juice, tomatoes, tomato purée, yogurt, water, and jalapeños. Season with salt and simmer for 15-20 minutes until tomatoes break down. 5. Sprinkle with nigella seeds, garnish with fresh coriander, and serve.

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