To whip up a Gujarati-style lamb curry that's rich, deeply delicious and won't take hours of cooking, you'll sizzle lamb mince with fragrant spices, and serve with nigella seed rice and naan.
Prep Time
35 min
Cuisine
Indian
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Heat a pot with a matching lid with a knob of butter over a medium heat
Once melted, add the nigella seeds and basmati rice and cook for 1 min or until fragrant and lightly toasted
2
Once toasted, add 250ml [500ml]water and a pinch of salt and bring to the boil over a high heat
When the rice is boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Remove the rice from the heat and keep covered until serving – this is your nigella rice
3
While the rice is cooking, boil a kettle
Peel and finely slice the brown onion[s]
Peel and finely chop (or grate) the garlic
Cut the tomato[es] into wedges
4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the slicedonion and choppedgarlic and cook for 7-10 min or until softened
Meanwhile, dissolve the Knorr chicken stock cube[s], tomato paste and 1 tsp [2 tsp]sugar in 200ml [300ml]boiled water – this is your tomato stock
Re-boil a kettle
5
Wash the babyleafspinach, then add it to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under the cold tap until it's cool
Once cool, squeeze the water out of the spinach as much as you can then chop it roughly
6
Add the lamb mince, garam masala, chilli flakes (can't handle the heat? Go easy!)and ground fenugreek to the pan and cook for 3-4 min or until starting to brown
Add the tomato wedges, chopped spinach and tomato stock and cook for 5-6 min or until the sauce has thickened to a curry-like consistency – this is your lamb keema saag
7
Meanwhile, add the mini coriandernaan to a baking tray
Put the tray in the oven for 3 min or until the naan bread is hot
Tip: For a little extra indulgence, butter the naan before it goes in the oven!
8
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