Mutton Keema

Spice level: (Keep Kalm & Korma on, Kinda Krazy, KAAHHMAGAD)

Feeds: 4

It's cold and miserable outside, you can't bring myself to head out to the supermarket but you fancy a meaty curry... what do you do? You use an ingredient you may not have attributed with a curry; mince. I've used minced goat but lamb would work just as well. Roll with this, I was skeptical before making it but I assure you, it's a good'un and it's quick and easy to make. The recipe is taken from allrecipes.co.uk.

http://allrecipes.co.uk/recipe/149/minced-mutton-kheema.aspx

Ingredients:

• 500g mutton or lamb mince

• 1 tablespoon ginger paste, freshly ground

• 1 tablespoon garlic paste, freshly ground

• chilli powder, to taste

• 1 tablespoon oil

• 2 cardamom pods

• 2 cloves

• 1 cinnamon stick

• 1/4 teaspoon shahjeera or caraway seeds

• 200g chopped tomatoes

• 1 small onion, finely chopped

• 1/4 teaspoon turmeric

• 1/2 teaspoon garam masala

• 1 or 2 tablespoon plain yoghurt

• salt to taste

• freshly chopped coriander

Method:

• Place half of the ginger, garlic and chilli powder in a bowl. Mix in the mutton mince and marinade for 30 minutes.

• In a deep frying pan, heat the oil over medium heat; add cardmon pods, cloves, cinamon and caraway seeds. Stir well, then add onion, remaining ginger and garlic paste, turmeric and chilli powder.

• Add the mutton and cook for 5-10 minutes to brown the meat. Add chopped tomatoes, garam masala powder and salt, to taste. Simmer for another 15-20 minutes.

• Adjust the seasoning and add some yogurt and fresh coriander leaves before serving. Serve hot with chapatis or naan.