In my opinion there is not much use in food being “healthy” if it doesn’t taste good.
I live for food with lots of flavour.
This beautiful keema recipe uses warming spices to add flavour to lamb mince and vegetables. The turmeric and nigella seed potatoes are totally delicious plus turmeric is a pretty decent spice to have more of.
In case you are wondering, this recipe is super easy. Just throw a few things in pans and the job is done.
Ingredients (feeds 2 plus there will be a little bit left over for lunch)
For the keema:
400g organic lamb mince
1 tin of chopped tomatoes
1 onion, finely chopped
2 cloves of garlic, crushed
1 bunch of coriander, leaves picked off and stalks finely chopped
1” piece of ginger, peeled & grated
1 green chilli, finely chopped (remove seeds for milder flavour)
2 tablespoons of garam masala
100g each of spinach and green beans
sea salt and black pepper to season
For the potatoes
500g baby new potatoes, sliced in half
1 clove of garlic, crushed
1 teaspoon each of turmeric and black onion seeds (also known as nigella seeds)
1 tablespoon of rapeseed oil
sea salt and black pepper
Put the halved potatoes in a saucepan, cover with cold water and bring to the boil. Turn the heat down to medium and simmer for 10-15 minutes until tender. Drain and set aside.
Whilst the potatoes are cooking, put a frying pan on a high heat. Add the lamb mince and onions straight away and cook until the mince has browned (5-10 minutes). No oil is required for this as the lamb mince contains enough fat.
Take the pan off the heat, tip the pan to one side, push the onion and lamb mixture to the upper part of the pan and spoon off any excess fat that collects at the bottom. This step is optional.
Put the pan back on the hob, turn the heat down to medium and start adding the spices: 2 crushed garlic cloves, the chopped coriander stalks (you can replace this with a teaspoon of ground coriander for a quicker option), the grated ginger, the chilli, the garam masala and season well with sea salt and black pepper.
Cook for a couple of minutes to allow the flavours to intensify.
Add the chopped tomato, season again and cook for another couple of minutes.
Now stir in the beans and spinach and cook for 5 minutes until the green beans are tender. Taste and season again if necessary.
Put another frying pan on a medium heat. Add the tablespoon of rapeseed oil, the crushed clove of garlic and teaspoon of black onion seeds. Cook for a minute then stir in the potatoes and turmeric. Season well with sea salt and black pepper, stir and cook for a couple of minutes more.
To serve, divide the keema and potatoes between two bowls, reserving some for lunch if you’d like.
Top with plenty of fresh coriander leaves.