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How to cook… Keema with Coconut

Serves 4 as a main dish

A simple dish for mushroom lovers who love a bit of spice in their side dishes. Just add the mushrooms to a little Base Curry Sauce, add plenty of garlic and chilli for this dryish dish.

What you need…
• 2 Tablespoons oil or ghee
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 600g lamb mince
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 4 dried red chillies, chopped into large pieces
• 1 onion, peeled and roughly chopped
• 5 curry leaves
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 Tablespoons coconut cream
• Salt to taste

Green Paste
• 20 mint leaves
• 3 green chillies, chopped
• 1 Tablespoon desiccated coconut

How to make it
1. Grind the ingredients from the Green Paste into a fine paste. Set aside.
2. Heat 1 Tablespoon oil in a pan to a medium heat and fry the garlic and ginger pastes for 1 minute.
3. Add the mince and fry until it is all browned (about 10 minutes). Remove the mince and set it aside.
4. Add the rest of the oil to a high heat and fry the cumin seeds, mustard seeds and red chillies for 15 seconds. It should sizzle immediately. You can test it is hot enough by dropping in one seed.
5. Turn down the heat to medium, add the onion and fry until it softens (about 5 minutes).
6. Add the curry leaves, turmeric and garam masala with a little water and fry for 3 minutes.
7. Add the Green Paste and cook for 3 minutes.
8. Add the mince and cook for 25 minutes.
9. Add the coconut cream and salt, mix well, remove from the heat and leave to rest for 3–4 minutes before serving.

CHEF’S TIP
You can replace the desiccated coconut with a chunk of fresh coconut for a fresher taste.
Keema with Coconut is popular dish from the South Indian state of Kerala.

If you like this you should try our
Ambot TikChilli ChickenChilli PaneerButter ChickenMedium Chicken CurryChicken MadrasChicken Vindaloo Restaurant-style)Chicken BhoonaChicken Recheade

Check out 5 Best Goa Curries

What will you find in the middle of a coconut? The letter ‘o’.

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