Spiced Indian Lamb and Peas – Keema
Spiced Indian Lamb and Peas – Keema
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- 1 packet The Spice Tailor Rustic Rojan Josh
- 400g lamb mince
- 1½ tbs. tomato puree
- 2 good handfuls of green peas
- 1 large handful of chopped coriander
- 1/3- ½ tsp. freshly ground, coarse black pepper
- ½ tsp. garam masala (if you have some)
- In a large wide, frying pan, add the lamb and allow to brown as you break up the lumps. Once it is all done and there is no more pink, drain off the excess fat and set the meat aside. In the pan, add the whole spices adding the whole chilli for extra heat and cook for 20-30s.
- Add the lamb back in with both sauce packets and the tomato puree. Add a good splash of water as well. Bring to a simmer, cover and cook until the lamb is soft, another 15-20m. Keep an eye on the pan and add a little boiling water if the pan looks dry.
- After 10m, add the peas, garam masala and black pepper and continue to cook for another 4-5 minutes or until the meat and peas are done. Stir in the fresh coriander and serve.
- 1 packet The Spice Tailor Rustic Rojan Josh
- 400g lamb mince
- 1½ tbs. tomato puree
- 2 good handfuls of green peas
- 1 large handful of chopped coriander
- 1/3- ½ tsp. freshly ground, coarse black pepper
- ½ tsp. garam masala (if you have some)
- In a large wide, frying pan, add the lamb and allow to brown as you break up the lumps. Once it is all done and there is no more pink, drain off the excess fat and set the meat aside. In the pan, add the whole spices adding the whole chilli for extra heat and cook for 20-30s.
- Add the lamb back in with both sauce packets and the tomato puree. Add a good splash of water as well. Bring to a simmer, cover and cook until the lamb is soft, another 15-20m. Keep an eye on the pan and add a little boiling water if the pan looks dry.
- After 10m, add the peas, garam masala and black pepper and continue to cook for another 4-5 minutes or until the meat and peas are done. Stir in the fresh coriander and serve.
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Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.
Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.
