A Mothers Ramblings: Keema Inspired Cooking

Friday, 17 October 2014

Keema Inspired Cooking

I love cooking for my family and I love cooking new things that I find out about online or in new cookbooks that I get sent or I borrow from friends or the library. I know that Daddy and I have slightly more adventurous tastes than Top Ender and Big Boy, but it's good because slowly we are introducing more and more foods to them that are adventurous (for them), that are different and new and eventually they'll be like Daddy and I and understand that nothing ventured means nothing gained!

So. Who's heard of Keema?

Yeah, me neither.

What is Keema? Well, it's basically Indian cooked mince! 

Who knew?! I know! Also this means I eat Keema all the time!

So. Stacy Solomon and Nisha Katona are wanting to get everyone to start cooking Keema dishes and I was invited to join a competition between bloggers to cook Keema and create a family friendly meal from it and you can all go and vote for me at Simply Beef and Lamb. Also if you vote, you're in with a chance to win a luxury food hamper to recreate the recipes at home, a bit like the one I got I guess!

Keema Food Hamper

The following is the Keema recipe (which I promise you'll love!) and there's even a video of Stacey Solomon cooking it, which you can see how to make a Keema Shepherd's Pie.

Ingredients


450g Lean Lamb Mince
10ml Sunflower or Vegetable Oil
1 Large Onion (peeled and finely chopped)
2 Garlic Cloves
1 x 2.5cm Fresh Root Ginger finely chopped
1-2 Green Chillies finely chopped
10ml Ground Cumin
4 medium tomatoes chopped
5-10ml White Sugar
30ml Tomato Puree
Salt and Black Pepper
100g Frozen Peas
Large handful Freshly chopped Coriander

Method


Heat the oil in a frying pan, saute the onion and garlic over a low heat for ten minutes.

Add the ginger, chillies, cumin and garam masala Cook over a moderate heat for 1-2 minutes, stirring occasionally.

Add the lamb and stir fry for 2-3 minutes, add the tomatoes, sugar, tomato puree and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes stirring occasionally again! Also add a little water if needed.

10 minutes before the end add the peas.

Garnish with coriander and serve with flat bread or naan bread, rice or anything else you like!

I was sent a hamper in order to enter the competition.