Name: Coal-smoked lamb keema
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4–5
Cuisine: Pakistani
Ingredients: 1 star anise; ½ tsp cumin seeds; ½ tsp red chilli powder; ½ tsp ground coriander (cilantro) seeds; ¼ tsp ground turmeric; 2 tomatoes, chopped; 500 g/1 lb 2 oz lamb mince (ground lamb); 2 tbsp corn or sunflower oil (don’t use olive); 1 tsp salt; ½ tsp ground cumin seeds; 1 red onion, chopped; 6 cloves; lemon juice; 5–6 black peppercorns; 1 tsp dried methi (fenugreek) leaves; 2.5-cm/1-inch cinnamon stick; 1 tsp grated ginger; 1 tsp crushed garlic paste; 1 bay leaf; chopped cherry tomatoes (or seasonal tomatoes of any kind) chopped spring onions (scalllions) or seasonal leeks softened in a little butter); ginger, peeled and cut into julienne garam masala; 1 black cardamom pod; chopped coriander (cilantro); 1 tsp coriander (cilantro) seeds

Preparation info

Serves
4–5

Difficulty
Easy
Ready in
35 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Keema (mince) is found in every home in Pakistan, from the most humble to the most extravagant. It is simple and affordable, and Pakistanis love to infuse it with whole garam masalas, top it with fresh vegetables and herbs, and create a kick with chillies to bring the simple mince to life. This is a recipe my mother and grandmother cooked at least twice a week, with my own contemporary twist. You can substitute lamb with mutton, beef or even chicken mince.

Ingredients

Asia
Pakistan
Main course
Gluten-free
Summer

Method

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