Keema Pulao - James Martin Chef

Ingredients

• 4 tsp ghee or 40m sunflower oil
• 2-3 dried bay leaves
• 3 black cardamom pods
• 8 black peppercorns
• 1 tsp cumin seeds
• 3cm (1 in) cinnamon stick
• 10 large garlic cloves, peeled and sliced
• 25 small round shallots, peeled and thinly sliced
• 25g (1oz) ginger root, peeled and grated (shredded)
• 2-3 green chilies, chopped
• 1 large tomato, chopped
• 2 tsp salt
• 1 tsp ground turmeric
• 2 tsp garam masala (see page 232 for homemade)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground black pepper
• 1 tsp chili powder
• 2 tsp pomegranate molasses or 1 tsp tamarind paste of 2 tsp imli ki chutney (tamarind chutney)
• 2 tsp dried fenugreek leaves (kasoori methi)
• 1 kg (2lb 4oz) lamb mince
• 400g (14oz/ 2 cups) basmati rice
• Boiling water, to cook the rice
• Yoghurt
• Green apple
• Fresh mint
• Soak the rice in cold water in a large bowl for 30 minutes.
• While the keema is cooking, preheat the oven to 180°C fan/400°F/gas 6.
• For the Raita, combine yoghurt with green apple and fresh mint.