Name: Keema Indian Street Food
Cuisine: Indian
Ingredients: 2 tbsp ghee or vegetable oil; 2 medium red onions (chopped); 2 cloves garlic (finely chopped); 5 cm piece of fresh ginger (finely chopped); 1 tsp turmeric; 1 tsp coriander (ground); 1 tsp chilli powder (use less if you don't like your curries too hot); 4 cloves; 1 cardamom; 500 g mince. (This can be lamb, beef or pork which ever you like); 400 g tin of tomatoes; 1 tbsp tomato ketchup; 225 g tin tomato soup; 400 g tin chickpeas; 1 tbsp garam masala; 1 tbsp fenugreek; boiled rice (This can be cooked at the same time in the top pot); salt; 2 hard boiled eggs sliced

Keema Indian Street Food

This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Instructions

Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top

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Sophie's Amazing Lamb Tagine

The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Instructions

Heat the oil in the inner pot over a medium heat.
Add the onions and fry until soft
Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
Add the lamb and mix with the spices and onions.
Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
Add the garlic, fruit and rest of the ingredients.
Bring to the boil while stirring. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 3 hours
cooking couscous in the top pot if you have one.
Add couscous and water according to the packet.
Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
Leave to thermal cook without power for the same length of time as the tagine.

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Ingredients: coriander

Keema Indian Street Food

Sophie’s Amazing Lamb Tagine