Pure Punjabi Keema Mix Method Instructions

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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
 

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Keema Mix instructions
 
This mix will make Keema for 4 people




Prep time: 10 minutes
Cooking time: 15-20 minutes
Simmer time: 15 minutes
 
1 teaspoon ghee (or sunflower oil if dairy-free)
1 small white onion, peeled and finely chopped
1 clove garlic, crushed
½ inch piece of ginger, peeled and finely minced
2 green birds eye chillis
1 sachet of Pure Punjabi Keema Mix
1 teaspoon of tomato purée
450-500g of minced lamb (or beef if you prefer)
A handful of frozen peas (or half a tin of garden peas – approximately 200g)
 
Method:
 

1. On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
2. In a separate saucepan, put the lamb mince into the pan, and over a medium heat, brown the meat. Keep this gently cooking through, as you go back to preparing the spice base.
3. Go back to your saucepan containing the onions, and add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
4. Add the sachet of keema mix spices to the onion pan, and stir through. Add the tomato purée and stir through. Add the peas and stir.
5. Check the pan containing the lamb mince. Once all the meat is brown (cooked through) drain off all of the fat/liquid from the pan. Discard the drained liquid.
6. Add the drained lamb mince to the spiced onion pan, and coat all of the meat in the spices. Turn the heat to the lowest setting and simmer the mixture for 15 minutes or so. Serve hot. Tip: Make this dish the day before, to allow the flavours to fully develop)

Keema is traditionally served with rice, and is delicious with our Jeera Chawl Mix (cumin basmati rice).

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Keema Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Keema. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi keema’ on social media and tag as @PurePunjabiLtd so we can see!