Chickpea And Keema Mince Meat Curry
This dish was invented when we as bachelors were trying to cook a meal and did not have enough of either mince or chick peas to give us enough quantity. So we decided to combine the two. Later on, on another occasion, spinach was added as it happened to be lying around in the fridge. It was so well liked that I have been cooking it for parties ever since.
500 gm. lean mince meat (lamb or beef)
500 gm. tinned chickpeas in brine, drained
200 gm. onions
2 large cloves (10-15 gm.) garlic
1/2 inch (10-15 gm.) ginger
1 cup of tinned tomatoes (optional)
3 tbsp. olive or other oil
1/2 tsp. turmeric powder
1/2 tsp. chilli powder or to taste
11/2 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. black peppers
Salt to taste, 2 tsp. approximately
1/2 tsp. garam masala
1 bunch of chopped spinach leaves.(optional)
1 tbsp. chopped coriander leaves (optional)
Grind onions, ginger and garlic in a food processor or chop finely.
Add onion, garlic and ginger paste and fry until golden brown.
Add mince meat and fry until brown.
Add all spices and mix.
Add chick peas and mix.
If spinach is used, add it at this stage.
Cook on low-medium heat for 20-30 minutes or longer. The longer you cook it, the better it tastes. You may need to add a little water if the meat begins to dry out.
Add coriander leaves, only if spinach is not used.
Serve hot with chapattis and boiled rice.
Quantities/proportions of meat, chick peas and spinach do not have to be exact.
Chopped or tinned tomatoes can be added, after browning the meat.