Keema Pulao - James Martin Chef

Name: 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

www.jamesmartinchef.co.uk

Romy Gill’s Keema Pulao is a must-try! Juicy lamb mince simmered with aromatic spices, layered with fluffy basmati rice!

View full recipe on www.jamesmartinchef.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.

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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