Keema Buffad – Indian Aromatic Minced Lamb With Lemon and Coconut

Keema Buffad - Indian Aromatic Minced Lamb With Lemon and Coconut

Keema Buffad – Indian Aromatic Minced Lamb With Lemon and Coconut

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

Serves 4

Ingredients

  • 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

Method

  • 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.
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One thought on “Keema Buffad – Indian Aromatic Minced Lamb With Lemon and Coconut

  1. Pingback: Luscious Leftovers – Brinjal Cutlet and Stuffed Bell Peppers | PALEOVIRTUS

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