M&S recipe inspiration
Lamb masala keema, aloo gobi, lemon rice and kachimoru
Short on time? Why not make the lamb masala keema from scratch and serve with a few of our amazing Indian side dishes such as M&S bombay aloo or saag aloo, or pilau rice or royal pilau rice instead.
Ingredients
- 500g maris piper potatoes, peeled and chopped
- ½ large cauliflower, broken into florets
- 2 tsp cumin
- 2 tsp coriander seeds
- 2 tsp nigella seeds
- 1 tsp ground cinnamon
- 2 tsp turmeric
- 2 tsp chilli powder
- 4 tbsp vegetable oil
- 8 curry leaves
- 6 cloves garlic, crushed
- 500g plum tomatoes, deseeded and chopped
- 3 green chillies
- 1 tbsp light brown sugar
- 1 lime, juiced
For the aloo gobi
For the lamb masala keema
- 2 tbsp M&S garlic paste
- 2 tbsp M&S ginger paste
- 3 tbsp vegetable oil
- 1 large brown onion, finely chopped
- 2 green chillis
- 10 cardamon pods
- 4 cinnamon sticks
- 8 cloves
- 2 tsp chilli flakes
- 4 tsp garam masala
- 500g M&S minced lamb 20% fat
- 5 tbsp tomato puree
- 12.5g mint, leaves chopped
- 12.5g coriander, chopped
For the lemon rice
- 300g basmati rice
- 550ml water
- Zest and juice of 1 lemon
- 2 tbsp oil
- ½ tsp salt
- ¾ tsp mustard seeds
- 4 tbsp roasted unsalted cashews
- ½ tsp turmeric
- 2 green chillies
- 1 curry leaf
- 1 tbsp salted butter
For the kachimoru
- 125ml M&S 10% fat authentic Greek yogurt
- 4 tbsp water
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 5 curry leaves
- 2 echalion shallots, finely chopped
- 1 tbsp ginger paste
- 2 green chillies, finely chopped
- ½ tsp chilli powder
- ½ tsp turmeric
Method
- For the Aloo Gobi: Preheat the oven to 200°C/180°C fan. Put the potatoes in a large pan of cold water, bring to the boil and cook for about 5 minutes until tender. Drain well, then place on a baking tray with the cauliflower florets. Toss with the spices and 1 tbsp of vegetable oil. Roast for about 25 minutes until tender, turning once they begin to brown.
- Heat the remaining oil in a pan and sauté the curry leaves and garlic for 1 minute over a low heat, before adding the chopped tomatoes, chillies, sugar, lime and salt. Cover with a lid and simmer for 15 minutes.
- Add the roasted veg to the tomatoes and simmer for 5 minutes, adding a splash of water if it’s too thick.
- For the lamb masala keema: Heat the oil in a large frying pan over a low heat, add the garlic and ginger paste, onion, green chilli, dry spices and salt and freshly ground black pepper and cook for 5 minutes until fragrant.
- Add the meat, cover and cook over medium heat for 10 minutes 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.
- For the lemon rice: wash the rice until the water is clear. Put the remaining ingredients and the rice into a medium pan. Bring to boil, then reduce to a low simmer, cover with a tea towel and lid and leave to cook for about 15 minutes. Once cooked, add the butter, fluff with a fork and leave uncovered allowing the steam to escape.
- For the kachimoru : Whisk the water and yogurt until smooth. Add salt to taste and set aside. Heat a small saucepan over medium-high heat and add the coconut oil and mustard seeds. Sauté for 1 minute, then add the curry leaves, shallots, ginger and green chilli. Cook for 5 minutes until fragrant. Add the chilli powder and turmeric and sauté for 2 minutes. Pour the spice mixture on to the yogurt. Season to taste.
- Serve the lamb masala keema in warmed bowls with the Aloo Gobi, lemon rice and kachimoru.
