My delicious spin on a keema. A beautiful way to show off mushrooms and a very convincing way to eat keema if you are vegetarian or reducing meat. Typically made with lamb mince, in this recipe the rich sauce and texture mimics the flavour of a classic keema. You can also serve with some boiled eggs for extra protein.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
frozen peas 50 g
chestnut mushrooms 400 g (diced)
onion 3 (diced)
red onion 1 (sliced)
lemon 1 (wedges)
mixed chillies 1 (chopped)
fresh coriander 1 handful (chopped)
cinnamon stick 1
cardamom pods 6
cloves 6
bay leaf 2
ginger & garlic paste 2 tbsp
tomato purée 1 tsp
ground coriander 1 tbsp
ground cumin 1 tbsp
ground turmeric 1 tsp
chilli powder ½ tsp
tomato passata 200 ml
garam masala 1 tsp
egg 4 (boiled)
mini naan 4 (toasted)
Method
Prep the ingredients
Take the peas out of the freezer and set aside to defrost.
Roughly dice the mushrooms. Peel and dice the brown onions.Finely chop the chilli.
Peel and thinly slice the red onions. Cut the lemon into wedges. Chop the coriander. You will use these ingredients to garnish your finished dish.
Cook the dish
Heat a glug of oil in a frying pan over a medium heat. Add the cinnamon stick, cardamom pods, cloves and bay leaf and leave to sizzle for a minute.
Add the brown onions and brown for 10-15 minutes.
Add the ginger and garlic paste and chilli (if using) and fry for a minute.
Add the tomato purée, ground coriander, ground cumin, turmeric and chilli powder. Stir to cover the mushrooms and fry for a minute.
Add the passata and garam masala. Add a splash of water, and the peas and season to taste with salt.
Leave to simmer for 10-15 minutes.
Cook the eggs & heat the naans
While the keema is simmering, cook your eggs in salted water. 6 minutes for a fudgy yolk, 8 minutes for soft boil, 10 minutes for hard boil.
Once cooked, place the eggs in some ice cold water. This will make it easier to peel them. Peel the eggs once cooled.
Heat the naans as per the packet instructions.
Plate up
Serve the keema with the boiledeggs, naans, lemon wedges, red onion and coriander. Enjoy!
