Mutton Keema

Method

1. 1

   Soften the onion

   Heat the oil in a wide pan over medium heat until shimmering, about 1 minute. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and golden.

2. 2

   Cook the aromatics

   Add the ginger, garlic and green chilli and cook over medium heat for 1 minute, stirring, until fragrant but not browned.

3. 3

   Toast the spices

   Add the cumin, ground coriander, turmeric and chilli powder and stir over low heat for 30 seconds, until fragrant.

4. 4

   Brown the mutton

   Add the mutton and salt and cook over medium-high heat for 8 to 10 minutes, breaking it up, until browned and it reaches 71°C (160°F).

5. 5

   Bring the sauce to a simmer

   Stir in the tomatoes and water over medium heat for 2 to 3 minutes, scraping up browned bits, until the sauce is gently bubbling.

6. 6

   Thicken the curry

   Simmer uncovered over low heat for 20 minutes, stirring occasionally, until the sauce thickens and coats the mince.

7. 7

   Cook the peas

   Stir in the peas and garam masala and simmer over low heat for 5 minutes, until the peas are hot and tender and the curry bubbles gently.

8. 8

   Finish and season

   Stir in the coriander over low heat for 1 minute, then taste and add salt if needed; the herbs should be just wilted and the curry hot throughout.

Tips

• A wide pan gives the mince room to brown rather than steam. Break it into small pieces as it cooks.
• Keep the spices moving over low heat so they do not scorch.
• Adjust the green chilli and chilli powder to taste for a milder or hotter curry.
• If the sauce thickens too much while simmering, stir in a splash of water.

Swaps

• Use lamb mince instead of mutton mince.
• Use fresh peas instead of frozen peas, adding them with the garam masala.
• Use dried chilli flakes instead of the fresh green chilli, starting with a pinch and adjusting to taste.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout, adding a splash of water if needed.