Serves 10 people


For the Keema

1 lb ground lamb
3 Tbsp ghee (clarified butter)
1 ½ cups green peas
2 large onions, chopped
1 ginger root, peeled and thinly sliced
3 Tbsp chopped garlic
4 tomatoes, large dice
2 cinnamon sticks
5 cloves
4 cardamom pods
2 bay leaves
1 tsp ground coriander
1 tsp turmeric
1 tsp cumin
1 tsp chili powder
2 cups water or stock
Salt to taste
Fresh chopped cilantro for garnish

For the Gobi

2 cups cauliflower, cut into large chunks
Boiling water
Ice bath

Special Equipment

Stock Pot
mortar and pestal/spice grinder


For the Keema

Mix coriander, turmeric, chili powder, and cumin with a little water to make a paste, and set aside.
In a large pot, cook ghee with onions until lightly browned. Add ginger, garlic, tomato, cardamom, cinnamon, clove and bay leaf, and cook for another 3-4 minutes. Add the spice paste and cook for another minute. Add the ground lamb, and continue cooking over medium heat, until the lamb is crispy, and browned. Add the peas, and liquid of choice (water or stock), and blanched and shocked Gobi (cauliflower). Cook covered until gravy is thick, and then leave uncovered and cook until all liquid has evaporated.

Taste for seasoning. If the dish is not spicy enough, you can always mix in a little more of the spice paste. Serve with fresh cilantro and naan.

For the Gobi

Blanch the cauliflower in salted water for 30 seconds and shock.

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