Tag: North Indian cuisine

Lamb Mince Capsicum / Keema Capsicum … a one wok / kadhai dish which is certain to tantalise the taste-buds, keep you warm this winter, basically comfort food at its best. The dish has origins in India & Pakistan, a recipe that’s changed hands several times over. It’s quite different from how I used to cook a similar recipe earlier, and this one tastes loads better. It’s quite fuss free, a recipe I from an old aunt.Very often, you’ll find curries and lamb dishes that originate from the Indian subcontinent to have loads of ghee / clarified butter, fried onions, lots of ‘bhunoing‘ or roasting over low flame etc. Often too, the list of spices and ingredients are not everyday pantry ingredients. This Lamb Mince Capsicum / Keema Capsicum is different by way of process and also by way of ingredients. It uses simple everyday spices, the only exception being dried mint. That in any case is a great addition to any kitchen pantry and adds great oomph to food!I love that this is flavoured simply by 3-4 spice powders, coriander {dhania}, turmeric {haldi}, roasted cumin {bhuna zeera}and Kashmiri red chili {degi mirch}. Also, just two herbs here, the more fascinating of them being dried mint. Dried mint adds a certain earthiness and depth to the recipe, one that I haven’t experienced before. I usually use fresh mint since I have loads growing in my patch the year round. Dried mint was refreshing this time around!The rest of the ingredients are very common to Indian curries and stir fries … onion, tomato, ginger, garlic, green chilies, yogurt {Greek yogurt as that’s what I had in the fridge}, and an optional dash of lime juice. And the process is a no brainer too. Take a read!Just cook the mince over low heat for a while, add the spices and chopped ingredients, cover and cook, throw in vegetables if you like. I added capsicum since that’s all I  had. Alternatively, you could use flat beans {sem as we call them here}, peas, potatoes, green chilies or even bitter gourd if you like. Towards the end, Greek yogurt, more fresh coriander {I like to add LOADS}, a dash of lime if you like tangy.Then just give it a squeeze of lime {optional}, slit green chilies {very optional} and a nice drizzle of clarified butter/ghee {MUST}… and enjoy!

I served the Lamb Mince Capsicum / Keema Capsicum with parathas one time, some toasted sheermal {sweetish Indian flatbread} another time. You could even give this a fusion and scoop them up with nachos for a snack with tea or drinks! More ideas … filling for lamb mince samosas!

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Lamb Mince with Capsicum / Keema Capsicum

Lamb Mince with Capsicum / Keema Capsicum ... a one wok / kadhai dish which is certain to tantalise the taste-buds, keep you warm this winter, basically it's comfort food at it's best. The dish has origins in India & Pakistan, a recipe that's changed hands several times over. The recipe uses simple pantry ingredients, is fuss free and gluten free as well!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Ingredients

• 500 g lamb mince
• 1 tbsp clarified butter {ghee}
• 2 large onions finely chopped
• 2 tomatoes finely chopped
• 5-6 cloves garlic finely chopped
• 1 piece ginger finely chopped
• 2-3 green chilies finely chopped
• 1 small bunch fresh coriander, finely chopped
• 2 tsp dhania powder/ coriander powder
• tsp ½Kashmiri red chili powder / degi mirch
• tsp ½haldi powder/ turmeric
• 2 tsp bhuna zeera powder/ roasted cumin powder
• Salt to taste
• 2 capsicums deseeded, chopped
• cup ½Greek yogurt whisked
• Juice of ½ lime
• Fresh coriander to garnish
• 1 tbsp ghee to finish off

Instructions

• Heat the glee in a heavy bottom wok. Add the lamb mince, stir well to break up any clumps. Allow to cook uncovered over low heat for 30-45 minutes until it cooks through and begins to change colour.
• Add the onions, tomatoes, ginger, garlic, green chilies, dhania powder, haldi, degi mirch and bhuna zeera powder. Mix well, season with salt, ten cover and leave to cook over low heat for about 30 minutes.
• Stir in the chopped capsicum, then the whisked Greek yogurt. Cook again covered over low heat until the liquid has evaporated 15-20 minutes.
• Taste and adjust seasoning, add the lime juice if desired, more fresh coriander if you like. Drizzle over a tbsp of ghee.
• Serve hot with naan, parathas, sheermal or tandoori roti.