Indian
Indian - Lamb and Mutton
Lamb Keema (Takeaway Style)
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 400g Lamb Mince
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Ginger Paste
- • 1/4 cup Fresh/Chopped Coriander
- • 1 tablespoon Lemon Juice
- • 2 teaspoons Tomato Paste
- • 1 Egg (Whisked)
- • 1 teaspoon Sugar
- • 1 teaspoon Mint Sauce
- • 2 teaspoons Red Food Colouring Powder
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1/2 teaspoon Paprika Powder
- • 1/2 teaspoon Garam Masala Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Chilli Powder
Preparation Steps
1
Phase 1
Add the lamb mince and all wet and dry ingredients to a bowl and combine well. Ensure you mix thoroughly and continue mixing for around 3-4 minutes to combine everything together.
2
Phase 2
Cover the dish and marinate for a minimum of an hour, overnight is best
3
Phase 3
Portion out in 100g balls and refrigerate for up to 3 days or freeze