Lamb Masala Keema, Aloo Gobi and Lemon Rice
By M&S Food
Published on 02 January 2024
Chef April Jackson’s fragrant lamb keema masala is a sure-fire crowdpleaser. Served alongside spiced roasted cauliflower and potato with zesty rice, this recipe featured on Indian week of Cooking With The Stars brought to you by M&S Food ticks all the boxes for a serious Saturday night dinner. April’s kachimoru is a Keralan-style spice-infused yoghurt, perfect for calming the green chilli heat. Short on time? Why not make the lamb masala keema from scratch and serve with a few of our amazing readymade Indian side dishes such as bombay aloo or saag aloo, or pilau rice or royal pilau rice instead. Looking for more lamb recipes? Look no further.Time and servings
1 hr 55 minsTotal time
4Servings
40 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 500g Maris Piper potatoes
- ½ large cauliflower, broken into florets
- 2 tsp ground cumin
- 2 tsp coriander seeds
- 2 tsp nigella seeds
- 1 tsp ground cinnamon
- 2½ tsp chilli powder
- 3 tsp ground turmeric
- 9 tbsp vegetable oil
- 13 curry leaves
- 6 garlic cloves, crushed
- 500g plum tomatoes, deseeded and chopped
- 9 green chillies, halved
- 1 tbsp light brown sugar
- 1 lime, juice only
- 2 tbsp garlic paste
- 3 tbsp ginger paste
- 1 large onion, finely chopped
- 10 cardamom pods
- 4 cinnamon sticks
- 8 whole cloves
- 2 tsp chilli flakes
- 4 tsp garam masala
- 500g 20% fat lamb mince
- 5 tbsp tomato puree
- 12g mint leaves, chopped
- 12g coriander, chopped
- 300g basmati rice
- 1 lemon, zested and juiced
- ½ tsp salt
- 1¼ mustard seeds
- 4 tbsp roasted, unsalted cashews
- 1 tbsp salted butter
- 125ml 10% fat authentic Greek yoghurt
- 1 tbsp coconut oil
- 2 echalion shallots, finely chopped
Method
Step 1
For the aloo gobi: Heat the oven to 200°C/180°C fan/ gas 6. Put the potatoes in a large pan of cold water, bring to the boil and cook for about 5 mins until tender. Drain well, then place on a baking tray with the cauliflower florets. Toss with the ground cumin, coriander and nigella seeds, ground cinnamon, 2 tsp chilli powder, 2 tsp ground turmeric and 1 tbsp of vegetable oil. Roast for about 25 mins until tender, turning once they begin to brown.Step 2
Heat 3 tbsp vegetable oil in a large pan, with a lid, over a low heat and fry 8 curry leaves and the crushed garlic for 1 min, before adding the chopped tomatoes, 3 chillies, sugar, lime juice and a pinch of salt. Cover with a lid and simmer for 15 mins.Step 3
Add the roasted veg to the tomatoes and simmer for 5 mins, adding a splash of water if it’s too thick.Step 4
For the lamb masala keema: Heat 3 tbsp vegetable oil in a large frying pan over a low heat. Cut 2 green chillies in half and add these to the pan with the garlic and 2 tbsp ginger paste, onion, cardamom, cinnamon sticks, cloves, chilli flakes, garam masala, pinch of salt and freshly ground black pepper and cook for 5 mins until fragrant.Step 5
Add the lamb, cover and cook over medium heat for 10 mins before adding the tomato purée and 200ml water. Cook, uncovered, until the consistency is almost dry. Check the seasoning and garnish with the mint and coriander.Step 6
For the lemon rice: wash the rice until the water is clear. Tip the rice into a medium pan with lemon zest and juice, remaining 2 tbsp vegetable oil, ¼ tsp salt, ¾ tsp mustard seeds, cashews, ½ tsp ground turmeric, 2 green chillies and 1 curry leaf then pour over 550ml water. Bring to the boil, then reduce to a low simmer, cover with a tea towel and lid and leave to cook for about 15 mins. Once cooked, add the butter, fluff with a fork and leave uncovered allowing the steam to escape.Step 7
For the kachimoru: Whisk 4 tbsp water with the yoghurt until smooth. Add salt to taste and set aside. Heat a small saucepan over medium-high heat and add the coconut oil and remaining ½ tsp mustard seeds. Fry for 1 min, then add the remaining 5 curry leaves, shallots, remaining 1 tbsp ginger paste and green chillies. Cook for 5 mins until fragrant. Add the remaining ½ tsp chilli powder and turmeric and fry for 2 mins. Pour the spice mixture on to the yoghurt. Season to taste.Step 8
Serve the lamb masala keema in warm bowls with the aloo gobi, lemon rice and kachimoru.