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!
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.