Another relatively quick and easy curry that makes use of minced meat, or keema to give it its Hindi name.
Here minced lamb is given the “Buffad” treatment – seasoned and flavoured with aromatic spices such as cloves and cinnamon, and then simmered in lemon juice and coconut milk.
Perfect for a Friday night, when you want a nice, relaxing start to the weekend, but still fancy something beyond the ordinary.
As I show in a follow up post, one of the other merits of this dish is that any leftovers can be utilised as a filling for some delectable Indian stuffed vegetables.
Keema Buffad – Indian Aromatic Minced Lamb With Lemon and Coconut
- 1 kg minced lamb
- 2 medium red onions, finely chopped
- 5 cloves of garlic, minced
- a 2 inch piece of ginger, peeled and finely chopped
- 4 Jalapeno chillies, finely chopped
- 1½ tsp turmeric
- 1 tsp extra-hot chilli powder
- 1 tsp freshly ground black pepper
- 2 tsp cumin powder
- 4 tsp coriander powder
- 1 tsp cinnamon powder
- 1 tsp ground cloves
- juice from 2 lemons
- 330 ml coconut milk
- coconut oil
- fresh coriander (cilantro)
- salt to taste
- Take the minced lamb out of the fridge to allow it to come up to room temperature.
- Place the turmeric, extra-hot chilli powder, freshly ground black pepper, cumin powder, coriander powder, cinnamon powder, and ground cloves into a small bowl. Add salt to taste. Mix well. Add just enough water to make a thin paste. Set aside.
- Heat about 4 tbsp of coconut oil over medium heat in a large pan. Add the onion. Stir fry for 5 minutes.
- Add the ginger and Jalapeno chillies. Stir fry for a further 3 minutes.
- Add the garlic. Stir fry for a further 2 minutes.
- Add the water and spice paste. Stir well, and continue to fry for a minute or so. Add the minced lamb. Stir well to coat with the spices and vegetbles. Stir fry until the mince has lost its raw colour, about 5 minutes or so.
- Add the lemon juice and the coconut milk. Stir well, return to a simmer, and cook until the mince is tender and the sauce reduced, about 30 minutes or so.
- Serve, garnished liberally with chopped fresh coriander.