Bhuna Lamb Keema
Keema is a traditional Indian dish, using minced-lamb with peas or potatoes. Our version uses Bhuna, and gives a beautiful balance of flavour and spice.
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Cooking tools:
- Microplane
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Wooden spoon
Ingredients
- 2 tbsp vegetable oil
- 1 onion, peeled and finely diced
- 2 cloves of garlic, peeled and grated or minced
- 4 cm of ginger, finely grated
- 4 tsp of Bhuna
- 400g tin of chopped tomatoes
- 500g of minced lamb
- 500ml of chicken or lamb stock
- 250g petit pois peas (defrost before use)
- Handful of coriander, roughly chopped
- Handful of mint, roughly chopped
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