Lamb keema Shimla Mirch

Ingredients

• 3 tbsp rapeseed oil
• 2 medium onions – roughly chopped
• 2 large green bell peppers – roughly chopped
• 1 – 2 green chillies – finely chopped
• 2 tbsp garlic and ginger paste
• 1 – 2 tablespoons Madras curry powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 ttsp turmeric
• 3 tbsp tomato puree
• 400ml (1 1/2 cups) coconut milk
• 600g cooked lamb keema
• 5 small tomatoes – quartered
• Salt to taste
• 1 x 2 inch piece of peeled ginger – julienned
• 4 spring onions – roughly chopped
• Green chillies – sliced and to taste
• 5 tablespoons fresh chopped coriander

Steps

1. Heat the oil over medium high heat. When it begins to bubble, add the chopped onions, green capsicums and green chillies and fry until the onion is translucent but still quite crisp.
2. Add the garlic and ginger paste and stir it all in for about a minute.
3. Now add the ground spices and stir them into the vegetables. Stir in the tomato puree and the coconut milk. Then stir in half of the tomatoes.
4. Add the cooked keema and stir it into the sauce. Let this simmer for about ten minutes and then top with the remaining tomatoes.
5. Season with salt to taste and add more of the ground spices if you want.
6. Serve at the table with the ginger, spring onions, coriander and chillies on the side. You may need to prepare more as these are a delicious topping. People can add them to the curry to their own tastes.